Salad of Spiced Sweetbreads and Girolle Mushrooms

• 225 g (8 oz) calves’ sweetbreads
• 1 stick celery, chopped

Clean the sweetbreads and place in a pan of boiling salted water with the celery, carrot and peppercorns and blanch for approximately 15 minutes. Remove from the pan and carefully trim the sweetbreads of any membrane. Carefully press under a weight to remove excess blood. When cool cut into 5 mm (½ inch) thick slices.

Prepare a highly seasoned flour by adding the salt, pepper, cumin, ca