Ris de Veau à la Forestière

• 4 veal sweetbreads, about 200 g/7 oz each, soaked in cold water for 2–3 hours

Blanch the sweetbreads in boiling water for 5 minutes, drain and carefully peel off the outside membrane without damaging the sweetbreads. Season with salt and pepper. In a large frying pan, heat the fat until sizzling, add the sweetbreads and seal on both sides. Add the shallots and cook for 1 minute, then put in the sliced mushrooms and cook for 5 minutes, stirring halfway through.

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