Minced Roast

Soak the rolls in the milk and squeeze them well. Parry the sweetbreads well – i.e. remove the skin – and cut into small cubes. Sauté the finely chopped onion and sweetbreads in hot butter until translucent, add the cleaned mushrooms cut into quarters, toss briefly and let cool.

Put the minced meat, the squeezed rolls, the mushrooms, sweetbreads, eggs with parsley, pepper, salt and nutmeg in a suitable bowl and knead with your hands until the mixture holds together well and no longer sticks to the bowl. Sprinkle the breadcrumbs on a board and form the meat mixture into an oblong roll on it.

Preheat the oven to 170 °C. Put the clarified butter in the roasting pan and put it in the stove. When it is hot, add the meat and brown on all sides. Add the roasting garnish and roast the meat for about 60 minutes, basting regularly. Then let it rest for about 10 minutes on a low heat.

Strain the roast stock through a fine sieve, degrease, pour into a roasting pan and reduce to the desired consistency.

Cut the roast into slices about 1 to 2 cm thick and surround with the sauce.

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