Escalopes de Ris de veau Favorite (Veal Sweetbread Escalopes Favorite)

Ingredients

• Veal sweetbreads
• Clarified butter
• Foie gras
• Flour
• Butter
• Truffles
• Asparagus tips
• Sauce Madère with essence of truffles

Instructions

1. Blanch the sweetbreads, cool them under a press and cut them into escalopes.
2. Season the escalopes and sauté them in clarified butter.
3. Season and flour escalopes of foie gras of the same dimensions and sauté them in butter.
4. Dress in a turban, alternating the sweetbread and foie gras escalopes.
5. Decorate the turban with a crown of truffle slices.
6. Arrange a garnish of asparagus tips bound with butter in the middle.
7. Serve a sauce Madère with essence of truffles separately.