Zéphires de Ris de Veau ‘Planson’

• 3 pairs sweetbreads
• dry white wine
• water
• 1 pound fillet of veal

Soak sweetbreads in iced water and parboil for 15 minutes in dry white wine and water to cover. Drain; cool and slice them slantwise in 2 or 3 rather thick slices and arrange them in the centre of a veal mousse made in the following manner.

Put diced veal through the finest blade of your mincer; then force through a fine sieve. Add salt and freshly-ground black pepper, to taste. Place t