Veal Sweetbread Montauban

Name: Veal Sweetbread Montauban
Cuisine: France
Ingredients: Veal sweetbreads; Bacon fat; Truffles; Small rice croquettes with scarlet tongue; Boudin of chicken forcemeat with panada and cream; Small fluted mushrooms; Velouté with mushroom essence

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Veal sweetbreads
Bacon fat
Truffles
Small rice croquettes with scarlet tongue
Boudin of chicken forcemeat with panada and cream
Small fluted mushrooms
Velouté with mushroom essence

Instructions

Lard the sweetbreads with bacon fat and truffle, braise them and glaze them.
Dress them and surround them with small rice croquettes with scarlet tongue added, large rounds of truffled boudin of chicken forcemeat with panada and cream, and small fluted mushrooms.
Serve a Velouté with mushroom essence separately.