Yield: 6 Servings
|1.00 small||Onion, quartered|
|¾ cup||Shallot, chopped|
|¼ teaspoon||Thyme, fresh|
|2.00 each||Bay leaves|
|Salt (to taste)|
|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