• Soak sweetbreads in water and salt for at least 1 hr, then wash

• Vac pac and cook in a waterbath 60’c 1 hr in a little duck fat, 1 sprig of thyme and 1 bay leaf per sweetbread

• Sweat the onions, butter, lamb fat, thyme & mushrooms and cook until soft

• In a separate pan, reduce the madeira by half

• Add the flour to the the mushroom mix and cook out for 15 mins

• Then add the reduced madera bring to a simmer

• Add the stock & milk and cook out constantly stirring to a thick sauce

• Season

• Roll pastry to 5m thickness cut 2 disks approx. 10cm wide

• Cut a hole out of the second disk with 3 sizes smaller cutter

• Pin the first disk and egg wash

• Lay the second disk ring over the first and egg wash again

• Set in fridge to rest for 1 hour

• Cook at 170 until risen and coloured around 20 mins

• Reduce temp of oven to 140’c and cook for 10 more mins

• Cool on wire rack

To Plate

• Colour off sweetbreads in foaming butter

• Once coloured deglaze with a little honey and merlot vinegar

• Add to sweetbread sauce and heat through

load the Bouchee with the sweetbreads and sauce, finish with a little veal jus

And sliced black truffle