Escalopes of Veal Sweetbread Judic

Ingredients

• Veal sweetbreads
• Flour
• Butter
• Boudin of chicken forcemeat
• Small lettuces
• Cocks' kidneys
• Truffles
• Jus lié

Instructions

1. Blanch the sweetbreads well, refresh them and cut them into escalopes.
2. Season the escalopes, pass them through flour and sauté them in butter.
3. Poach rounds of boudin of chicken forcemeat to order.
4. Dress the escalopes in a crown, each on a round of the boudin.
5. Set on each escalope a very small braised half-lettuce, a cock's kidney and a slice of truffle.
6. Serve a sauceboat of jus lié separately.