Hot Pâté of Lamb Sweetbreads à la Chevrière

Ingredients

• Fine pâte à foncer
• Butter
• Godiveau with chives
• Braised lamb sweetbreads
• Mushrooms
• Sauce Allemande
• Gilding wash (dorure)
• Braised and glazed lamb sweetbreads

Instructions

1. Butter a dome mould generously (or a Charlotte mould failing that) and line it with strands of fine pâte à foncer, rolled very evenly and wound up in a spiral.
2. Line the bottom and sides with a layer of godiveau with chives and put the mould in the oven for a moment to set the forcemeat.
3. Fill the inside with a ragout of braised lamb sweetbreads and mushrooms bound with a stiff sauce Allemande.
4. Cover the garnish with a layer of godiveau and close the mould with a sheet of paste, well sealed at the edges.
5. Gild it and bake in a good moderate oven for about three quarters of an hour.
6. At the moment of serving, turn the pâté out onto a round dish and surround the base with a crown of fine braised and glazed lamb sweetbreads.