Timbale of Lamb Sweetbreads

Ingredients

• 1 timbale crust
• Truffled cream godiveau
• Lamb sweetbreads braised white
• Whole mushrooms
• Rounds of langue écarlate
• Slices of truffle
• Velouté with mushroom essence
• Quenelles of cream veal forcemeat
• Velouté with mushroom essence

Instructions

1. Bake a timbale crust blind in a low-sided Charlotte mould, wider than it is high.
2. Line the bottom and sides with a layer of truffled cream godiveau 2 centimetres thick and poach it at the mouth of the oven.
3. Braise the lamb sweetbreads white.
4. Make a ragout of half sweetbreads and half whole mushrooms, rounds of langue écarlate and slices of truffle, bound with a slightly stiff Velouté with mushroom essence.
5. At the moment of serving, fill the timbale with the ragout.
6. Mould quenelles of cream veal forcemeat with a teaspoon, poach them at the moment, arrange them in a crown on the garnish and coat them with Velouté.
7. Set the timbale on a napkin and serve a sauceboat of Velouté with mushroom essence separately.