Ingredients for 4 persons

  •  650g of sweetbreads
  •  1 dl white Hypocras - 0.5 dl dry white wine
  •  150g mushrooms (bets, giroles or porcini mushrooms)
  •  0,5 dl of veal stock
  •  100g of fluid cream
  •  20g of oil
  •  5g of butter
  •  1 bouquet garni


Let the reefs disgorge (1/2 day). Bleach, parry and put to press. Clean and pop the mushrooms. Book them. Season and color the nuts. Make a bouquet garni; sweat it in the casserole. Decant the reefs.
Detail the sweetbreads, add the mushrooms, cover the sauce, deglaze with the white wine, add the Hypocras and the veal stock. Braising.
Reduce cooking. Add the cream. Adjust seasoning.