Roasted Sweetbreads with Applewood—Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce fro

Ingredients

• Kosher salt and freshly ground black pepper
• Few drops of white wine vinegar
• Canola oil
• 30 thin slices black truffle (from a 1- to 1½-ounce truffle)
• 8 sprigs Italian parsley
• Gray salt to taste
• ¼ cup canola oil
• 4 tablespoons (2 ounces) unsalted butter
• Five to six ¼-inch-thick slices slab bacon, frozen
• ¾ cup leeks (white and light green parts only) cut into ½-inch mirepoix
• 1½ pounds sweetbreads
• 6 Belgian endive (1 inch to 1½ inches in diameter)
• ¾ cup carrots cut into ½-inch mirepoix
• 1 tablespoon chopped black truffle (from a whole truffle, pieces, or peelings)
• 4 cups cold White Veal Stock, Chicken Stock, or water
• ½ teaspoon minced chives
• 2 fresh bay leaves or 1 dried bay leaf
• ¾ cup onions cut into ½-inch mirepoix
• 4 sprigs thyme
• Kosher salt
• 3 to 4 cups Chicken Stock
• ¾ cup dry vermouth
• Few drops of white truffle oil
• ¾ cup Veal Stock
• 1 teaspoon white truffle oil