Braised Cabbage and Sweetbreads with Truffles, a recipe from Christian Denis on the Worldwide Gourme

Ingredients

• - 4 Sweetbreads 200-250 g (8 oz.) each
• - 1 Savoy Cabbage
• - 1 nice truffle, about 30 g / 1 oz.
• - 100 ml (6 tbsp.) truffle juice
• - 100 g (6 tbsp.) butter
• - 200 ml (3/4 cup) degreased chicken stock
• - 500 ml (2 cups) brown stock
• - 1 tbsp. flour
• - Salt and frreshly ground pepper
• - Thyme and bay leaf