Yield: 6 Servings
Measure | Ingredient |
---|---|
1.00 small | Onion, quartered |
¾ cup | Shallot, chopped |
¼ teaspoon | Thyme, fresh |
2.00 each | Bay leaves |
\N \N | Salt (to taste) |
\N \N | Pepper (to taste) |
2.00 cup | Cream, whipping, OR |
½ cup | Bordelaise Sauce ** OR |
½ cup | Stock, veal ** |
** See recipes for Bordelaise Sauce, and Veal Stock.
For Sauce: ==========
Place the reserved sweetbreads in a small saucepan; add enough cold water to cover. Add the onion, 2 tablespoons shallot, ¼ teaspoon thyme, 2 bay leaves and salt and pepper. Bring to a boil, reduce heat and simmer for 8 minutes.
Remove the pan from heat and let it cool. Drain the sweetbreads and remove all remaining connective tissue; separate into bite-sized pieces.
Go on to the next recipe to learn how to put together and cook the pasta, sauce and filling.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York