Originally from Tours, beuchelle is a very old dish that consists of veal sweetbreads and kidneys with a mixture of mushrooms and cream. In general, people mostly use morels, oyster mushrooms or truffles.
You start by blanching the sweetbreads in salted water, then slice them thinly and fry them in butter. The kidneys are flambéed with marc, an eau-de-vie from the region. The whole thing is then mixed with the cream and mushrooms that have been cooked and seasoned. This is a dish that is rarely eaten alone; most often it is served with a vol-au-vent.
This mushroom and sweetbread dish is often enjoyed with one of the region's many red wines.