Ravioli with sweetbreads iii (sauce)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, quartered |
| ¾ | cup | Shallot, chopped |
| ¼ | teaspoon | Thyme, fresh |
| 2 | eaches | Bay leaves |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 2 | cups | 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