3 h
Temperature: Hot
Seasonal period: All year
Traces of nuts
Traces of nuts

For the lamb chops and boiled villeroy ham:

  • Cook the seasoned chops on a griddle and remove the fat.
  • Slice the boiled ham into thick fillets and then make triangles.
  • Prepare a béchamel for villeroy and cover the chops and ham triangles with it. Leave to cool in the refrigerator.
  • Cover in breadcrumbs and set aside.

For the brains and sweetbreads:

  • Soak the brains and sweetbreads separately in cold water until they bleed out.
  • Remove the thin layer that covers the brains and remove the fat from the sweetbreads.
  • Whiten everything separately for 2 minutes. It is recommended to add lemon juice or vinegar in order for them to bleed out and whiten better.
  • Leave to cool in the cooking water.
  • Fillet the brains, season and batter.
  • Chop the sweetbreads, season and cover with a provencal sauce (breadcrumbs + garlic and parsley into brunoise).

For the tongue:

  • Cook the tongue in a pressure cooker for about 40 minutes. Leave to cool in the water.
  • Peel the tongue and allow to cool.
  • Chop into fillets and set aside.

For the criadillas (deep fried testicles):

  • Remove the skin from the criadillas and chop them into slices of approximately 1 cm.
  • Season and cover with a provencal sauce. Set aside.

For the croquettes:

  • Make a béchamel for croquettes.
  • Add the pieces of ham, the chopped boiled egg and the grated cheese to the bechámel. Mix well, add salt and leave to cool covered with cling film.
  • Form balls and cover with breadcrumbs (flour + egg + breadcrumbs).


  • Fry the lamb, the ham triangles, the croquettes, the tongue, the sweetbread, the criadrillas and the brains separately
  • Place all the fried items in a neat way on a plate.
Nutritional information (1 portion)
Fiber 2.66 g
Saturates 32.19 g
Monounsaturated fatty acids 60.56 g
Polyunsaturated fatty acids 15.58 g
Cholesterol 2689.69 mg
Calcium 418.13 mg
Iron 10.18 mg
Zinc 10.14 mg
Vitamin A 487.43 ug
Vitamin C 81.48 g
Folic acid 84.79 ug
Salt (Sodium) 2437.66 mg
Sugars 10.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.