Preparation time: 10 minutes
Cooking time: 20 minutes
 

1. Blanch the sweetbreads in boiling water for 2 minutes. Refresh in ice water.
2. Form each sweetbread into a tournedos (disc shape) and surround with a slice of barding fat. Tie each tournedos.
3. In a Dutch oven or cocotte, melt 50 g (2 oz.) butter and add the sweetbreads. Color gently without letting the butter burn, for about 6-8 minutes on each side.
4. Meanwhile, reduce the Noilly Prat to three quarters. Add the veal jus, bring just to a boil and set aside.
5. Seed the raisins. Clean the mushrooms. Cut the pear into thin wedges.
6. Gently roast the pear with the sweetbreads for the final cooking time.
7. In a skillet, add the remaining butter and cook the girolles for 1-2 minutes, adding a spoonful of water. Set aside. Do the same with the horn of plenty mushrooms.

Presentation

1. Place a sweetbread "tournedos" on each plate and surround with mushrooms, grapes, walnuts and pears.
2. Spoon around some of the Noilly Prat sauce.
3. Finally, add the sorrel leaves to add a tart note.