I poached dave's sweetbreads terrine!

Ingredients

• 1 lb lamb sweetbreads, soaked in cold water for about an hour
• 2 qts water
• 1 yellow onion, quartered
• 1 stalk celery, quartered
• 1 carrot peeled and quartered
• 4 cloves garlic
• 1 cup Bourgogne Aligote
• 2 tsp ground white pepper
• 1/4 bunch parsley
• 4 sprigs tarragon
• 1 bay leaf
• 1 tbsp sea salt
• 2 lb langoustine tails cleaned, shells reserved
• 1 lb ground veal
• 1/2 lb fat back, ground
• 1/4 tsp ground white pepper
• 1 tsp piment espelette
• 8 drops Sriracha sauce
• 2 tbsp fresh tarragon, chopped
• 1/4 cup parsley, chopped
• 1 lb of smoked bacon, thinly sliced
• Sauce Poivron
• 1 8 ounce jar roasted red peppers
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 1 tbsp olive oil
• 1tablespoon balsamic vinegar
• 1/2 tsp basil
• 1/2 tsp thyme