Soak the sweetbreads in water, then blanch them. Melt the butter in a pan and add the chopped carrots and onions. Place the sweetbreads on top with salt, pepper and a bouquet garni. SautÄ for 10 minutes, then add the white wine and 6 cups water. Cover and cook for 45 minutes. Prepare the sweetbreads and put aside. Strain the stock, boil again and add the dissolved gelatin. Stir in the port. In the meantime cook the vegetables separately, drain. Pour a little jelly in the bottom of a round mold and place the blanched mint leaves in the jelly. Refrigerate for 10 to 15 minutes until set. Cut the sweetbreads into slices, and arrange them in the mold interspersed with the vegetables. Repeat with the rest of the ingredients. Pour the jelly into the mold and refrigerate overnight. If there is any of the jelly left, pour it into a shallow pan to set overnight in the refrigerator. Unmold the sweetbreads and chop the extra jelly. Surround the mold with the jelly and serve the sauce separately.
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1 lb sweetbreads
3 carrots, chopped
1/4 lb green beans, diced
2 turnips, diced
3 onions, chopped
2 tbsp gelatin dissolved in 1/2 cup warm water, flavored with salt and pepper
