Ravioli with sweetbreads i (filling)

6 servings

Ingredients

QuantityIngredient
2eachesSweetbreads, veal, (@ 12 oz) membrane and connective tissue removed
4ouncesVeal, shoulder
½smallOnion, halved
2mediumsShallots, coarsely chopped
2eachesGarlic, cloves
½teaspoonThyme, fresh OR
¼teaspoonThyme, dried
1smallBay leaf
2tablespoonsCognac
Salt (to taste)
Pepper (to taste)

Directions

For Filling: ============

Preheat your oven to 400 F.

In meat grinder or processor, coarsely grind 4 ounces of sweetbreads, the veal shoulder, onion, shallots, garlic, ½ teaspoon of thyme, the small bay leaf, Cognac, and salt and pepper.

Transfer mixture to shallow baking dish and bake until firm, about 20 minutes. Cool.

Set aside until ready to use. Go on to the next recipe and prepare the Pasta.

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 Submitted By LAWRENCE KELLIE On 03-17-95