Assorted-fried snacks

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).

HOW TO SERVE

• 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.