108 Sweetbreads with Wood Mushrooms

Name: Sweetbreads with Wood Mushrooms (Gâteau de ris de veau aux morilles)
Yield: For four people
Cuisine: French
Ingredients: 10 g (⅓ oz) dried morels or Chinese mushrooms (dried mushrooms are extremely light); 1½ teaspoons skimmed milk powder dissolved in 3 tablespoons water; 1½ teaspoons skimmed milk powder dissolved in 3 tablespoons water; 4 slices of truffle; 20 cl (⅓ pint) of the braising liquid from the sweetbreads; 80 g (3 oz) button mushrooms; 10 g (⅓ oz) dried morels or Chinese mushrooms (dried mushrooms are extremely light); 10 g (⅓ oz) dried morels or Chinese mushrooms (dried mushrooms are extremely light); 25 g (1 oz) morels or Chinese mushrooms; 100 g (3½ oz) button mushrooms; 1 teaspoon truffle juice; 20 cl (⅓ pint) of the braising liquid from the sweetbreads; 33 g (1 oz) skimmed milk powder dissolved in 33 cl (½ pint) water; 33 g (1 oz) skimmed milk powder dissolved in 33 cl (½ pint) water; 180 g (6½ oz) trimmed uncooked sweetbreads; 25 g (1 oz) morels or Chinese mushrooms; 1 teaspoon salt, a pinch of pepper and nutmeg; 1 teaspoon salt, a pinch of pepper and nutmeg; 1 teaspoon salt, a pinch of pepper and nutmeg; 1 teaspoon glace de viande; 1 teaspoon crème fraîche (optional); half an egg white; 30 g (1 oz) trimmed uncooked sweetbreads; 220 g (8 oz) uncooked chicken breast

Gâteau de ris de veau aux morilles

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

220 g (8 oz) uncooked chicken breast
30 g (1

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preparing the farce

Put the chicken breast, 30 g (1 oz) of sweetbreads and seasoning, salt, pepper and nutmeg, into the liquidiser and blend for one minute. Add hal