1. Prepare the sweetbread in advance: soak in cold water for 1 hour, then blanch in simmering salted water for 3-5 minutes until the exterior firms and turns opaque. Drain, press under a weight, and refrigerate until cold. Remove connective tissue and membranes.
2. Cut the prepared sweetbread into 3/4-inch (2 cm) cubes.
3. Prepare 1 cup (240 ml) Béchamel Sauce separately and bring it to a gentle simmer in a heavy saucepan over medium-low heat.
4. Add the sweetbread cubes to the simmering Béchamel Sauce. Reheat gently, stirring occasionally, for 5-8 minutes, until the sweetbread cubes are heated through to 165°F (74°C) at the center and the sauce coats the back of a spoon. Do not boil.
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