Crépinettes de Ris de veau (Veal Sweetbread Crépinettes)

Ingredients

• Veal sweetbreads — principally the throats
• Raw calf's udder — half the weight of the sweetbreads
• 150 grammes chopped truffles
• 2 whole eggs
• Salt
• Pepper
• Nutmeg
• Caul (crépine)
• Melted butter
• Breadcrumbs
• Sauce Périgueux

Instructions

1. Chop the sweetbreads — principally the throats, blanched or not, and the trimmings from sweetbreads that have been escaloped — with half their weight of raw calf's udder.
2. Add, per kilo of sweetbread and udder, 150 grammes of chopped truffles and 2 whole eggs.
3. Season with salt, pepper and nutmeg and mix the whole well.
4. Divide the composition into portions of 100 grammes.
5. Wrap each portion in a piece of caul.
6. Sprinkle with melted butter and dust with breadcrumbs.
7. Grill gently.
8. Serve a sauce Périgueux separately.