| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pastas, Masterchefs, New york, 24fa | 6 | Servings | |
INGREDIENTS
| 1 | sm | Onion, quartered |
| 3/4 | c | Shallot, chopped |
| 1/4 | ts | Thyme, fresh |
| 2 | Bay leaves | |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 2 | c | Cream, whipping, OR |
| 1/2 | c | Bordelaise Sauce ** OR |
| 1/2 | c | Stock, veal ** |
INSTRUCTIONS
** 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, 1/4 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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