Rissoles à la Bergère (Lamb Sweetbread and Mushroom Rissoles)

Ingredients

• Braised lamb sweetbreads
• Mousserons
• Thick sauce Béchamel soubisée
• Demi-feuilletage
• Egg wash
• Fat for frying

Instructions

1. Cut the braised lamb sweetbreads and the mousserons, morels or ordinary mushrooms into a salpicon.
2. Bind the salpicon with a thick sauce Béchamel soubisée.
3. Enclose it in demi-feuilletage, shaping the rissoles as small fluted pâtés.
4. Egg-wash them, fry at the moment of serving, and arrange as directed for Rissoles.