Ravioli with sweetbreads (sauce) part 3
6 Servings
Ingredients
Quantity | 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 ** |
Directions
** 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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