7 oz (200 g) puff pastry dough

1 egg, lightly beaten

1 lb (454 g) veal sweetbreads

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) flour

1/2 cup (125 ml) port

1/2 cup (125 ml) chicken broth

1/4 lb (115 g) shiitake mushroom caps, thinly sliced

1/4 lb (115 g) oyster mushrooms, thinly sliced

1 shallot, finely chopped

2 tablespoons (30 ml) olive oil

1 clove garlic, chopped

1 teaspoon (5 ml) freshly chopped ginger

1 Italian tomato, diced

Salt and pepper

1 cup (250 ml) lamb’s lettuce (mâche) or baby arugula

With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 3 mm (1/8 inch) thick. Cut out four pieces using a Christmas-themed cookie cutter about 12 x 7.5 cm (4 1/2 x 3 inches) in size and transfer to the baking sheet. Brush the dough with beaten egg. Bake until golden, 10 to 15 minutes. Set aside.

Put the sweetbreads in a bowl, cover with cold water and refrigerate for about 4 hours, replacing the water 2 or 3 times. Drain.

Transfer the sweetbreads to a saucepan and cover with salted water. Bring to a boil. Reduce heat and simmer gently for 4 to 5 minutes. Remove from the heat, rinse under cold running water and drain well.

With your fingers, remove the membranes from the sweetbreads. Break the sweetbreads into bite-size pieces about 2.5 cm (1 inch) across.

In a non-stick frying pan over high heat, brown the sweetbreads in the butter. Season with salt and pepper. Sprinkle with flour and stir to coat thoroughly. Add the port and broth. Simmer gently for 2 to 3 minutes. Set aside.

Wipe the pan clean, then, over medium heat, use it to brown the mushrooms and shallot in oil. Add the garlic, ginger and tomato. Continue cooking for 2 to 3 minutes or until the tomato softens. Add the sweetbreads. Bring to a boil and reduce slowly until the sauce is thick. Adjust the seasoning.

Arrange the sweetbreads and mushrooms on four plates. Garnish with lamb’s lettuce and a piece of pastry.

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