- 8 new potatoes (BF 15)
- 6 small roseval potatoes
- 2 fresh veal sweetbreads (about 900 g)
- 200 g fresh mousserons mushrooms
- 4 shallots
- 140 g butter
- 2 tablespoons veal stock
- coarse gray salt
- salt, ground pepper
- Soak the sweetbreads in cold water for 1 hour. Drain, blanch in boiling water for 2 minutes, then cool under running water. Press in a tea towel and remove the toughest membranes. Set aside.
- Peel and finely chop the shallots. Trim the mushroom stems, wash the caps, and pat dry.
- Peel the potatoes, keeping BF 15 whole and slicing rosevals into rings.
- Boil a pot of salted water with 1 tablespoon coarse salt. Cook potatoes 25-30 minutes until tender.
- In a sauté pan, brown chopped shallots in 25 g butter over medium heat, stirring frequently. Add mousserons and sweetbreads cut into small pieces. Season with salt and pepper.
- Cook 2 more minutes, then deglaze with veal stock and 10 cl water. Cover and simmer 20 minutes, stirring occasionally, until the sauce is thick and glossy.
- Preheat oven to 230°C (th. 7/8).
- Blanch roseval slices 5 minutes in boiling salted water, then drain.
- Mash potatoes with a fork, incorporating cooking water and 100 g butter for creaminess.
- Layer sweetbread mixture in an earthenware dish, top with mash, and smooth. Arrange roseval slices decoratively and dot with remaining butter shavings.
- Bake 10 minutes until golden. Serve with mesclun salad.
About mousserons: True mousserons from Saint-Georges are the only ones worthy of the name—lamellar whites with a delicate flour and fresh yeast aroma. Light brown, velvety false mousserons (marasmius oreades), aka mountain nymphs, Clitopile, Little Plum, or Tricholome, grow in fairy rings in meadows.
Finding them: Available at provincial markets but pricey. Best from your own patch—which is my fortunate case, thanks to years tending my garden.
