Ravioli with sweetbreads i (filling)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Sweetbreads, veal, (@ 12 oz) membrane and connective tissue removed |
| 4 | ounces | Veal, shoulder |
| ½ | small | Onion, halved |
| 2 | mediums | Shallots, coarsely chopped |
| 2 | eaches | Garlic, cloves |
| ½ | teaspoon | Thyme, fresh OR |
| ¼ | teaspoon | Thyme, dried |
| 1 | small | Bay leaf |
| 2 | tablespoons | Cognac |
| 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