Petite Marmite
Scald the pak choi leaves and cool them in water and ice. Roast the sweetbreads in a pan with oil, garlic, rosemary and sage, leaving them pink. Set the cooking juices to one side. Place the...
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Ingredients
- 200 g of whole sweetbreads
- 4 lamb's brains
- 4 30 g pieces of braised tongue
- 4 pieces of bone marrow
- 8 slices of 3 mm thick foie gras
- 8 shiitake mushrooms
- 8 pak choi leaves
- 20 Thai asparagus
- 250 g of dashi stock
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