For 4 people
For 4 people
In a saucepan, bring 2 liters of water to a boil with 3 tablespoons of wine vinegar and coarse salt.
Immerse the milk-fed veal sweetbreads and let them poach for 10 minutes, then refresh them in cold water and remove any unwanted filaments.
Clean the button mushrooms, cut them into pieces if they are large, then brown them in a pan with olive oil.
Add a dash of balsamic vinegar and let it evaporate, then pour in the veal stock and the liquid cream. Season with salt and pepper.
Cut the veal nuts in half and cook them in a pan with olive oil for 10 minutes.
Deglaze with muscat and coat the sweetbreads.
Add the sweetbreads and mushrooms to the sauce and simmer for 10 minutes over low heat.
Season with pepper and serve with mashed potatoes.
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