Croustades of Veal Sweetbreads à la Financière

Ingredients

• Croustades (pastry shells)
• Escalopes of veal sweetbreads (ris de veau)
• Small quenelles
• Mushrooms (champignons)
• Small cock's combs and kidneys
• Demi-glace (brown sauce reduction)

Instructions

1. Prepare croustades using short pastry (pâte à foncer), molding them in fluted forms and baking them blind until crisp.
2. Thinly slice the veal sweetbreads (ris de veau) and prepare small quenelles. Cut the mushrooms into large dice. Have ready the small cock's combs and kidneys.
3. Combine the escalopes of sweetbreads, quenelles, mushrooms, and cock's combs and kidneys. Coat with demi-glace (brown sauce reduction) flavored with Madeira wine.
4. Fill the baked croustades with this garnished mixture and serve.