Veal Sweetbread Richelieu

Ingredients

• Veal sweetbreads
• Julienne of vegetables from that braise
• Truffles
• Braising liquor from the sweetbreads

Instructions

1. Braise the sweetbreads as at the formula Ris de veau Bonne-Maman, keeping the braising liquor abundant enough to cover them well in the cocotte.
2. Dress them in the same utensil with the julienne of vegetables.
3. Add a relative quantity of truffle julienne and cover with the strained braising liquor.
4. Let cool.
5. When the liquor has set to a jelly, remove the fat congealed on the surface and dress the cocotte on a napkin.