Escalopes de Ris de veau Bérengère (Veal Sweetbread Escalopes Bérengère)

Ingredients

• Veal sweetbreads
• Farce mousseline
• Scarlet tongue
• Purée Soubise
• Truffle
• Bread
• Butter
• Braising stock from the sweetbreads
• Purée of fresh peas

Instructions

1. Braise the sweetbreads and divide each into 4 escalopes of medium size.
2. Trim the escalopes with a plain round cutter.
3. Add chopped scarlet tongue to the farce mousseline and pipe a thick cordon of it round each escalope.
4. Range them on a tray and poach the forcemeat in a slow oven.
5. Pipe a rosette of very white purée Soubise into the centre of each escalope, using a bag with a large fluted tube.
6. Set a ball of truffle in the middle of each rosette.
7. Cut thin croûtons of the same dimensions and fry them in butter.
8. Dress each escalope on a croûton.
9. Serve separately the well-skimmed braising stock of the sweetbreads, and a timbale of purée of fresh peas.