Ingredients
- 3 Jerusalem artichoke; boiled, refreshed, peeled and diced
- 2 slices of pancetta; cut into small lardoons
- ½ small leek, washed thoroughly; cut into small dice
- 8 large morel mushrooms (diced is acceptable); cut into small dice
- 6 chives; finely chopped
- 2 tomatoes, blanched, skinned, seeded, cut into small dice
- 4 once calf’s sweetbreads; cooked in a court bouillon, fine skin removed, cut into small dice
- ½ cup of stiffly whipped cream
- Mushroom dust
- ¼ liter port wine