Ravioli with sweetbreads #2 (sauce)

Yield: 6 Servings

Measure Ingredient
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

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