Recipe for Lamb Sweetbreads Toast

In the oven, toast the slices of brioche and rub with the garlic clove.

Blanch the lamb sweetbreads in salted water for 3-4 minutes and cool them in an ice bath to stop the cooking.

Peel the membrane of the lamb sweetbread and cut into small pieces.

In a hot skillet, start by browning the lamb sweetbreads in foaming butter.

Once the rice is browned, add the previously chopped garlic and the also chopped parsley and chervil.

Finish with the sliced small mushrooms.

Season with salt and pepper and a drop of whisky.

Serve on the toasted bread.

To finish, for the garnish, you can also complete with shavings of raw button mushrooms.