Grilled Veal Sweetbread Jocelyne

Ingredients

• Large potatoes
• Butter
• Veal sweetbread
• Soubise with curry
• Green pepper
• Tomato

Instructions

1. Cut slices 3 centimètres thick and of the width of the sweetbread from large potatoes.
2. Trim them round the edge, cut in near the edges with a plain round cutter, and cook them in butter.
3. Grill the sweetbread at the same time.
4. When the potatoes are cooked, remove the pulp from inside to obtain a sort of case.
5. Fill the cases with Soubise with curry and range them on the serving dish.
6. Set the grilled sweetbread on top and arrange on it a grilled half green pepper and a grilled half tomato.