Slice each lobe on the bias into four pieces of equal thickness. Sprinkle the slices on both sides with salt and pepper.
03Dredge the slices in flour and shake off excess.04Heat the oil and 1 tablespoon of the butter in a large, heavy skillet. Add the sweetbread slices and cook 5 minutes on one side or until golden brown and slightly crisp. Turn the slices and cook 5 minutes or until golden brown and crisp. Transfer to a heated platter.05Pour off any fat remaining in the skillet and add 1 tablespoon butter. Add the shallots and mushrooms and stir. Cook until the mushrooms are wilted.06Sprinkle the mushroom mixture with the Madeira and stir. Add the broth and tomato paste, and bring to a boil. Add the sweetbread slices in one layer. Cover closely and cook 5 minutes.07Transfer the sweetbread slices to a warm platter. Swirl the remaining tablespoon of butter into the sauce and pour it over the sweetbreads. Sprinkle with parsley and serve.