10 short paste tartlets or 20 barquette cases
125g round of Ornelle Camembert
50g Butter
600g sweetbreads
100g Shiitake or button mushrooms
50ml port
600ml jus lie (thin gravy)
50ml cream
1T pink peppercorns
2 bulbs blanched shallots
80g roasted walnuts

1. Prepare the sweetbreads by soaking them in water for at least an hour. Pick off any fat then braise.

2. When braised press them between two chopping boards until cold. Lay a slice of Ornelle Camembert in each pastry case.

3. Place the pastry case in a moderate oven to melt the Camembert (approx. 4 minutes)

4. Heat a frying pan. Add the butter and sauté the sweetbreads until lightly browned then toss through the mushrooms. Add the port and flame. Remove the sweetbreads and keep them warm.

5. Add the jus lie and cream. Rapidly boil and reduce sauce to desired consistency. Add the sweetbreads, roasted walnuts, blanched shallots, and pink peppercorns. Adjust seasoning.

6. Place the heated pastry cases onto plates. Fill with the sweetbread filling, ensuring some of the sauce flows onto the plate. Garnish with watercress and peeled deseeded cucumber.

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