Ris de veau à la Cévenole (Veal Sweetbreads à la Cévenole)

Ingredients

• Veal sweetbreads
• Small onions
• Chestnuts
• Gravy (jus)
• Brown bread
• Butter
• Braising stock (fonds de braisage)

Instructions

1. Braise the sweetbreads and glaze them.
2. Cook the chestnuts in gravy and glaze them.
3. Cut croûtons of brown bread into cock's-comb shapes and fry them in butter.
4. Dress the sweetbreads and surround them with bouquets of glazed small onions and glazed chestnuts, separated by the croûtons.
5. Serve the lightly thickened braising stock separately.