Escalopes of Veal Sweetbread Grand-Duc

Ingredients

• Veal sweetbreads
• Butter
• Truffles
• Sauce Mornay
• Asparagus tips

Instructions

1. Blanch the sweetbreads well, refresh them and cut them into escalopes.
2. Season the escalopes and cook them in butter without letting them colour.
3. Dress them in a crown, interspersing them with slices of truffle.
4. Coat with sauce Mornay and glaze briskly.
5. On removing the dish from the oven, set a bouquet of asparagus tips bound with butter in the middle of the escalopes.