Sweetbreads with Pears and Girolles, a recipe from Didier Clément on Gourmetpedia

Ingredients

• - 4 calf sweetbreads, 120 g (4 oz.) each
• - 200 g (7 oz.) fresh pork larding fat
• - 150 g (5 oz.) fresh girolle mushrooms
• - 100 g (3 1/2 oz.) horn of plenty mushrooms
• - 4 nice walnuts, shelled
• - 16 Muscat raisins
• - 1 pear
• - 12 small sorrel leaves
• - 150 ml (5 oz.) veal jus
• - 250 ml (1 cup) dry Noilly Prat vermouth
• - 100 g (3 1/2 oz.) butter