Recipe: Braised Veal Sweetbreads with Morels

1 The day before
Run cold water over your veal sweetbreads to remove the blood then place in a pot, fill with cold water then count 8 minutes after boiling then run cold water until completely cooled.
Remove your sweetbreads then peel them, place them on a shallow tray then another placed on top and install weights (2.2 lb (1kg)) to flatten them, then refrigerate overnight.

2 The next day
Preheat oven to 375°F (190°C) (6 plus)
In a low casserole dish on the stove, add a large knob of butter with a little oil then when it's light brown, place your veal sweetbreads, brown them without too much color then add the veal stock, and at boiling point put in the oven for 30 minutes, basting them from time to time.

3 In a pot pour 1.1 qt (1 liter) of water, salt and pepper, add the saffron and at boiling point pour in the small pasta pellets for 8 minutes then turn off the heat and cover.

4 Drain the morels by hand then pass the milk through a coffee filter (fine mesh) or rinse your fresh ones well.

5 Remove the veal sweetbreads and place them on a shallow tray.

6 In a pot pour the milk from the morels then add the morels or pour 0.8 cup (20cl) of cream if they are fresh, cook this for 8 minutes and then add the cooking stock from the veal sweetbreads, bring to a boil then add the veal sweetbreads, taste and season with a little cream and cover.

7 Drain your pasta pellets, heat with a little butter and your diced bell pepper.

8 Slice your veal sweetbreads, arrange on hot plates, coat with the morel sauce and on the other side of the plate a small pile of pasta pellets sprinkled with a little truffle julienne.