Sweetbreads With Vegetables

Preparation:

Preparation: Marinate the sweetbreads in water and lemon for a whole night. Then remove all the pink filaments, put them in cold salted water and bring to the boil, then let them cook for another 10 minutes. An hour later, put them in a pan with the butter to brown them, then add the madeira and cook for 30 minutes. Add the pitted olives, the tongue cut into small pieces and the chicken meatballs after blanching them for 3 minutes. Separately, cook the mushrooms with the butter and a slice of lemon. Fill the vol-au-vents with peas cooked in butter, and then heat them in the oven.