Attereaux à la Genevoise (Fried Skewers à la Genevoise)

Ingredients

• poularde livers
• butter
• lamb sweetbreads
• brains
• mushrooms
• truffles
• artichoke bottoms
• sauce Duxelles
• forcemeat
• beaten egg
• egg and breadcrumbs
• fat

Instructions

1. Stiffen the poularde livers in butter.
2. Cut the livers, the braised lamb sweetbreads, the poached brains, the mushrooms, the truffles and the artichoke bottoms into squares of 2 and a half centimetres to the side.
3. Thread them onto wooden skewers.
4. Coat them with very reduced sauce Duxelles and let them cool.
5. Mask with a layer of forcemeat softened with beaten egg.
6. Breadcrumb à l'anglaise, giving the attereaux a cylindrical shape.
7. Fry at the moment.
8. Replace the wooden skewers with hâtelets and dress on a base.