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Ingredients
- Brioche
- mushrooms
- truffles
- foi gras
- Parisienne Sauce
Preparation
Step 1
Bake a Brioche (leaving out the sugar) in a fluted mold with an opening a little larger than the sweetbread. Slice off the top of the Brioche and scoop out the inside, leaving the fluted crust, and fill this 2/3 full with a garnish composed of cubed, cooked mushrooms, truffles, and foie gras bound with Parisienne Sauce. Lay the grilled sweetbreads on top of this garnish.