Ris de veau Chambellane (Veal Sweetbreads Chambellane)

Ingredients

• Veal sweetbreads
• Truffles
• Farce mousseline
• Salpicon of truffles
• Butter
• Truffle slices
• Purée of mushrooms
• Truffle

Instructions

1. Stud the sweetbreads with truffles, braise them and glaze them.
2. Butter small fluted petit-four moulds generously and set a slice of truffle in the bottom of each.
3. Mould small tartlets of farce mousseline in these moulds.
4. Fill the centre of each with a salpicon of truffles bound brown.
5. Dress the sweetbreads and surround them with the tartlets.
6. Serve separately a light purée of mushrooms with a fine julienne of very black truffle added.