| 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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