Veal Sweetbread Rachel

Ingredients

• Veal sweetbreads
• Bacon fat
• Small artichoke bottoms
• Sauce Bordelaise
• Beef marrow
• Chopped parsley
• Braising liquor from the sweetbreads

Instructions

1. Lard the sweetbreads with bacon fat, braise them and glaze them at the last moment.
2. Garnish small artichoke bottoms with stiff sauce Bordelaise and a fine slice of poached marrow, with a dot of chopped parsley on the marrow.
3. Dress the sweetbreads and surround them with the artichoke bottoms.
4. Serve the braising liquor separately, or pour it into the bottom of the dish.