Vol-au-vent of Veal Sweetbread à la Nesles

Ingredients

• Braised veal sweetbread
• Quenelles of godiveau
• Mushroom cooking liquor
• Truffle juice
• Cocks' combs and kidneys
• Small fluted mushrooms
• Truffles
• Sauce Allemande
• Vol-au-vent crust

Instructions

1. Swell quenelles of godiveau in advance with a few spoonfuls of mushroom cooking liquor and truffle juice.
2. Make up the garnish of small escalopes from a braised veal sweetbread, the quenelles, combs and kidneys, small fluted mushrooms and slices of truffle, with sauce Allemande.
3. Pour this garnish into a Vol-au-vent crust.
4. Complete, by way of a lid, with a crown of small glazed veal sweetbread escalopes decorated with slices of truffle cut with a cutter.
5. Dress on a napkin.