Crispy lamb sweetbreads, ox tongue, bacon, potato risotto and girolles

Start of with the potato risotto. Sweat the shallot off and then add chopped potato and rice powder, Add white wine and evaporate and then chicken stock and cook until the potatoes are tender. Then add the parmesan.

Grill the bacon for a few minutes until golden brown and crisp but not burnt.

For the sweetbreads coat them in the egg yolk then flower and cook over a medium heat in butter for 2-3 minutes each side and crispy.

Fully clean the girolles and cook them in some butter with lemon juice and parsley until they have released all their juices. Reserve this.

Serve everything including the girolle liquor and the slices of ox tongue. Add pepper but no salt.