Tomato-and-Sweetbread Salad

Ingredients

• 1 pound Sweetbreads (Quantity estimated (not specified in original recipe))
• 4 medium Tomatoes (Quantity estimated (not specified in original recipe))
• 1 cup Chaud-froid sauce (Quantity estimated (not specified in original recipe))
• 2 tablespoons Fresh parsley, finely chopped (Quantity estimated (not specified in original recipe))
• 2 large Egg yolks, sifted (Quantity estimated (not specified in original recipe))
• 1/4 cup Aspic, melted (Quantity estimated (not specified in original recipe))
• 1 head Lettuce leaves (Quantity estimated (not specified in original recipe))
• 1/2 medium Cucumber, cut in cubes (Quantity estimated (not specified in original recipe))
• 1/4 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cook the sweetbreads according to your preferred method (braising with vegetables is a good option). Allow to cool. Place the cooked sweetbreads between two plates with a weight on top to press them. Refrigerate for at least 30 minutes.
2. 2Once the sweetbreads are cold, slice them and use a round cutter to stamp them into rounds of a suitable size to match the tomato slices. Cover the sweetbread slices with chaud-froid sauce. Decorate with finely chopped parsley or sifted egg yolk. Pour a little melted aspic over the sweetbreads. Allow the aspic to set.
3. 3Trim the sweetbread rounds neatly. Arrange each round on a slice of chilled tomato. Serve on a bed of lettuce leaves. Surround with a salad made from the sweetbread trimmings and cucumber cubes, dressed with mayonnaise. Season with salt and pepper to taste.