Ris de Veau à la Suédoise (Cold Calf's Sweetbreads with Horseradish Butter and Tongue)

Ingredients

• Calf's sweetbreads
• Beurre de raifort (horseradish butter)
• Cooked tongue
• Vegetable salad
• Sauce Mayonnaise
• A croûte baked blind in a flan ring
• Heart of lettuce
• Sauce à la Russe

Instructions

1. Poach the sweetbreads and let them go quite cold.
2. Cut them into thin escalopes and true them up with a plain oval cutter.
3. Mask one side of each escalope with Beurre de raifort.
4. Cover each buttered escalope with a slice of tongue cut to the same shape and dimensions.
5. Bake a croûte blind in a flan ring, of a size proportioned to the number of escalopes.
6. Fill the croûte with vegetable salad bound with sauce Mayonnaise.
7. Arrange the escalopes in a crown on the salad and set a heart of lettuce, its leaves spread a little apart, in the middle.
8. Serve a sauce à la Russe separately.