Place the veal sweetbreads in a pan with enough water to just cover. Bring the water to the boil slowly and simmer the sweetbreads for 5 minutes. Remove the meat carefully from the pan and rinse under cold running water or place in a bowl of cold water. Pat the cold sweet-breads dry with a paper towel. Remove the membranes and blood vessels carefully with a sharp knife. Wrap the sweetbreads in a clean tea towel and store in a cool place between two weighted wooden planks so that excessive moisture escapes.

For the cassoulet, wash the spring onions and cut them into 4 cm. pieces. Drain the baby corn. Peel the clove of garlic and chop it finely. Skin the red pepper (using a peeler if necessary), remove the seed pods and seeds and slice the flesh.

Heat the olive oil, add the spring onions, garlic and sliced pepper and braise. Drain the flageolets and stir them into the vegetable mixture, together with the baby corn. Pour in the veal stock and allow to simmer gently for 10 minutes. Mix together the salt, pepper, paprika powder and curry powder. Cut the sweetbreads into slices or chunks about 1 cm. thick. Sprinkle them with the spicy mixture and roll them in the flour. Heat the butter in a frying pan and fry the sweetbreads for 2 minutes on either side, until golden brown. Arrange the vegetable cassoulet on pre-heated plates, topped with the veal sweetbreads. Sprinkle the dish with hazelnuts.

Tips:
* Replace the veal sweetbreads with chunks of veal fillet.
* Use garden peas or haricot beans instead of baby corn and flageolets.