Prep. time: 15 minutes
Soaking time: 2 days
Cooking time: About 30 minutes

* The spice powder is made by pulverizing a piece of dry gingerbread (pain d’épice) in a food processor.
** A ladle with a little pouring spout is ideal for pouring sauces.

1. Soak the sweetbreads in water for 2 days to remove any impurities, then blanch them for 2 minutes, skin them and divide into 4 portions of 180 g (6 oz.) each. 
2. Into each one, stick a half stick of licorice, halved lengthwise.
3. Peel the carrots, reserving the tops.
4. Begin cooking the carrots in olive oil, add a little white chicken stock and powdered gingerbread and cook until the liquid has reduced completely. At the end, sprinkle with powdered gingerbread.
5. Heat the oil to 160° C (325° F). Fry the carrot tops; drain and set aside on paper towel.
6. Cook the sweetbreads in oil in a skillet; when they are nicely browned, add a knob of butter.
7. Deglaze with a ladleful** of veal jus and glaze under the salamander for a few seconds.
8. Bring the milk to a boil and add some grated licorice and salt. Froth with an immersion blender.

Presentation

1. Place the sweetbread brochette in the center of the plate and arrange the carrots harmoniously.
2. Garnish with a sprig of fried carrot top, some licorice foam and the veal jus.