Veal sweetbread with assorted legumes

Name: Veal sweetbread with assorted legumes
Ingredients: 3 Cream 35%; 1 Sushi vinegar; 50 g Broad beans; 100 g green beans; 50 g Beech mushrooms; 1 purple carrot; Garlic; 200 g flageolets; 50 g Peas; Chopped shallot; 1 kg veal sweetbreads; Salt and pepper; Affilla cress; Flour; panko breadcrumbs; Egg

Offal to enjoy.

Ingredients

3Cream 35%

1Sushi vinegar

50gBroad beans

100ggreen beans

50gBeech mushrooms

1purple carrot

Garlic

200gflageolets

50gPeas

Chopped shallot

1kgveal sweetbreads

Salt and pepper

Affilla cress

Flour

panko breadcrumbs

Egg

Preparation

Soak the flageolets overnight in cold water, then cook them in water with salt until done.
Sauté the shallot with half a clove of garlic.
Drain the flageolets and add them to the sautéed shallot.
Bring a little cream to a boil, cook the green beans in it and blend until smooth.
Rinse the sweetbreads in cold salted water.
Poach the sweetbreads for 6 minutes in court bouillon and let them cool in the liquid.
Trim the fat and membranes from the sweetbreads and portion to the desired size.
Bread the sweetbreads in panko