Ris de veau Comtesse (Veal Sweetbreads Comtesse)

Ingredients

• Veal sweetbreads
• Truffles
• Lettuces
• Small decorated quenelles
• Thickened gravy (jus lié)

Instructions

1. Stud the sweetbreads with truffles.
2. Braise them and glaze them at the last moment.
3. Braise the half-lettuces.
4. Poach the small decorated quenelles at the moment of service.
5. Dress the sweetbreads and surround them with the half-lettuces, alternating with the quenelles.
6. Serve a thickened gravy separately.