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1. Make marinade with thyme, parsley, shallot and 2 oz. white wine. Add sirloin; marinate overnight. Grind.

2. Coarsely grind pork fat.

3. Mix ground sirloin and fat together for 5 minutes; add salt and white pepper.

4. Make court-bouillon with water, 6 oz. white wine, lemon juice, mirepoix, bay leaf, peppercorns, thyme, parsley and salt. Poach sweetbreads in court-bouillon, remove, peel; medium dice. Reserve court-bouillon for plating.

5. Chill poached sweetbreads. Reserve 2 oz. for garnish; mix 2 oz. with forcemeat. Form six 1 x 1-inch crepinettes; partially freeze.

6. Wrap in caulfat and trim.

For mixed vegetables:
1. Blanch vegetables; cool. Reserve. At service, make beurre fondue with water and butter. Add vegetables to reheat.

Celery puree:
1. Large dice celery root.

2. In small saucepot, add milk, water and celery root. Cover with parchment paper cartouche; cook until tender.

3. Strain cooking liquid; discard. Puree celery root and cream in blender until smooth. Add salt and white pepper, to taste. Hold warm.

Puff pastry:
1. Brush puff pastry with egg wash; press between two half sheet trays and Silpats. Bake at 300ºF for 15 minutes, or until light golden-brown and flaky.

Sauce:
1. Fill small saute pan with 8 oz. veal stock; bring to 170°F.

2. Poach veal crepinettes 5 minutes. Remove caulfat. Reserve veal crepinettes in small amount of hot poaching liquid.

3. Reduce 4 oz. veal stock by half. With butter and flour, make 2 T. roux. Mix in reduced veal stock; simmer.

4. Make liaison with cream and egg yolk; add to reduced stock. Add creme fraiche to sauce until desired consistency. Season, to taste. Garnish with parsley.

To plate:
1. Spread celery root puree on plate.

2. Place puff pastry on puree.

3. Set 3 crepinettes on top; sauce.

4. Reheat 2 oz. sweetbreads in court-bouillon. Arrange 4 pieces around plate; sauce.

5. Place 3 pearl onions off-center at top and sides around center of plate.

6. Add mushrooms to fill empty space.

7. Lay 2 baby carrots across dish, off-center.