Attereaux à la Villeroy (Skewers Coated in the Villeroy Manner)

Ingredients

• braised veal or lamb sweetbreads
• mushrooms

Instructions

1. Choose the principal element: braised veal or lamb sweetbreads, brains, foie gras, kidneys or cockscombs.
2. Cut the auxiliary elements — mushrooms, truffles, scarlet tongue or ham — in the same shape as the principal element.
3. For making up the skewers, the coating and the rest, proceed as explained in the initial formula for attereaux.
4. Name the dish after the principal element, for example Attereaux de ris de veau à la Villeroy.