Roquefort Mousse with Veal Sweetbreads, Hazelnut and Pear

Veal sweetbreads have become something of a rarity these days, a luxury item well worth their value and far superior to the smaller ones from lamb. You will need to order them from your butcher a few days ahead. In the final year of Paramount, we served this as a cheese course before dessert on one of our tasting menus, but it also makes a wonderful starter. If you don’t have time to make the cheese mousse, then you could simply add small chunks of Roquefort to the salad to get a similar fl