Vol-au-vent of Lamb Sweetbreads Soubise

Ingredients

• 10 fine lamb sweetbreads
• 4 large Spanish onions
• Salt and pepper
• Butter
• White stock (fonds blanc)
• Bards of fat pork
• 10 small cooked mushrooms
• 2 medium truffles
• Sauce Béchamel with cream
• Butter
• 1 Vol-au-vent crust

Instructions

1. Blanch and refresh the 10 lamb sweetbreads.
2. Butter a thick sauté pan generously and line the bottom with the 4 large Spanish onions, sliced, blanched and seasoned with salt and pepper.
3. Arrange the sweetbreads on top, moisten with very little white stock, cover with bards of fat pork and cook gently in the oven.
4. Take out the sweetbreads and put them in a sauté pan with the 10 small cooked mushrooms and the 2 medium truffles cut into slices.
5. Pass the onions through a tammy and bind the purée with a few spoonfuls of sauce Béchamel with cream.
6. Pour the purée over the sweetbreads and their garnish and heat without letting it boil.
7. Off the fire, butter lightly.
8. Pour into a Vol-au-vent crust and arrange on a napkin.