Recipe: Braised Veal Sweetbreads with Oyster Mushrooms

1 Preheat the oven to 220°(th7)

2 In a fairly wide oven-safe dish, place on your stovetop, add a few bacon strips then when they have melted, add the veal sweetbread trimmings and sweat them for 3 minutes then add the mirepoix carrots and onions the bouquet garni and crushed garlic sweat covered for 5 minutes then add the tomato concentrate, stir well and moisten with water or beef broth, salt, pepper and cook for 5 minutes then place the veal sweetbreads which should be at mid-height of your braising liquid.

3 Put in the oven and now, you will braise them:
To do this every 5 minutes with a small ladle (small pouch) you will baste them and this for the 35 minutes of cooking so that at the end your sweetbreads are like "glazed" on top (color) then carefully transfer them to a plate one by one.

4 Presentation: Either arrange them separately in small earthenware or porcelain terrines covered with the porto sauce around and the oyster mushrooms