Grilled Veal Sweetbread à la Camargo

Ingredients

• Brioche dough
• Grilled veal sweetbread
• Petits pois à la Française
• Carrots à la Vichy
• 3 slices of Bacon

Instructions

1. Bake a brioche without sugar in a fluted mould whose opening is a little larger than the sweetbread.
2. Trim the top of the brioche and remove the crumb from inside, following the form of the flutings, to make a croustade.
3. Fill the croustade two thirds full with a garnish of half petits pois à la Française and half carrots à la Vichy.
4. Set the grilled veal sweetbread on this garnish.
5. Cover it with 3 slices of grilled Bacon and dress on a napkin.