Recipe Monday: Sweetbreads Marechal

Moar from Thoughts for Buffets. This one is probably gross? But more confusing to my modern palate than anything, I have no idea what this would taste like. Volunteers are always welcome!

Sweetbreads Marechal

2 pounds sweetbreads, soaked 15 minutes in cold water
2 large onions, finely chopped, sauteed in butter
2 10 ounce cans tomato soup, undiluted
1 cup commercial sour cream
Sugar to taste
Toast points

Cook sweetbreads in boiling, salted water for 20 minutes; drain and remove membrane. Roll the sweetbreads in the sauteed onions; add soup, sour cream and sugar. Heath lightly, but thoroughly. Serve on toast points.