Ris de veau Bonne-Maman (Veal Sweetbreads Bonne-Maman)

Ingredients

• Veal sweetbreads
• Vegetables for braising
• White of celery
• Fonds de veau

Instructions

1. Cut the vegetables intended for braising the sweetbreads into a large, short julienne.
2. Add the same quantity of white of celery, also cut in julienne.
3. Braise the sweetbreads on this julienne, moistening with excellent fonds de veau and taking care the vegetables do not catch.
4. Glaze the sweetbreads at the last moment.
5. Reduce the braising stock.
6. Dress the sweetbreads in a terrine with the julienne of vegetables and the reduced braising stock.
7. Cover the terrine and set it on a folded napkin to serve.