Difficulty:[usr 3]
Soak the lentils in cold water for about two hours, then discard the water.
Peel the shallots, kohlrabi, carrots. Cut into small dice. Clean the leeks, cut them finely too.
In a casserole, brown the shallots in a little butter, add the lentils.
Then add the chicken stock and cook the lentils for 10 minutes. Add the vegetables and cook for another 10 minutes.
Refine the cooked lentils with a little butter and season with sugar, salt, pepper and aceto.
After disgorging them for a day, trim the sweetbreads. Pepper, salt. Brown them in one piece in the clarified butter and finish cooking by putting them in the oven preheated to 150°C for 10 minutes.
Cut the sweetbreads into slices. Mix the lentils with the finely chopped vegetables. Sort, wash and spin the lettuce leaves.
Arrange the lentils on the plates, cover them with slices of veal sweetbreads and garnish with the seasoned salad leaves.
Source:The new kitchen for all seasons. Chanteclerc.
