Chartreuse de Ris de veau

Ingredients

• carrots
• turnips
• green peas
• green beans
• panada and cream forcemeat
• braised sweetbreads
• mushrooms
• truffles
• sauce allemande
• buttered paper
• mushroom
• braised lettuce
• sauce allemande

Instructions

1. Butter a charlotte mould and line it with carrots and turnips cut with the column cutter and cooked in consommé, cold and well drained, with peas and green beans — arranged to taste, but with the colours alternating.
2. Line the bottom and sides with a layer of forcemeat with panada and cream, to hold the vegetables.
3. Poach this forcemeat with the mould in a bain-marie in the drying oven.
4. Fill the mould with escalopes of braised sweetbread, slices of mushroom and truffle, alternating each bed of escalopes with a layer of sauce Allemande finished with cream.
5. Finish with a layer of forcemeat, cover with buttered paper, and poach in the bain-marie — about 40 minutes for a one-litre mould.
6. Let it rest 7 or 8 minutes out of the bath so the garnish settles.
7. Turn out, place a large fluted mushroom in the middle, and arrange a border of braised, well-trimmed half-lettuces at the base.
8. Serve a sauce Allemande with mushroom essence separately.