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To make the aspic: Heat consomme, add bloomed gelatin.
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2
Let cool slightly but not enough to set.
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3
Lay a slice of leek inside a 3-inch ring mold.
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4
Assemble the chartreux by using one layer of meat, pour on a thin layer of consomme, and then a layer of vegetables, continuing to the top of the mold.
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5
Chill down in refrigerator until the gelatin sets.
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6
Repeat with 3 more molds.
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7
To make the vinaigrette: In a small skillet, sear the poached sweetbread pearls in the butter.
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Put aside and keep warm.
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9
In another skillet, heat 1 tablespoon of the oil and sweat the black trumpets until softened but not browned.
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10
Add the vinegar, scraping the pan to deglaze any drippings, and then add the sparkling wine, the remaining 1 tablespoon of oil, and the vegetable brunoise.
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11
Just before serving, add the warm sweetbreads.
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12
Toss the microgreens with a little vinaigrette.
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13
Put the chartreux in the middle of the plate, drizzle some of the warm vinaigrette around, and garnish with a little bouquet of the salad.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
