Ravioli With Sweetbreads III (Sauce)

Servings: 6
Ingredients:

1 sm Onion, quartered                         Pepper (to taste)
3/4 c  Shallot, chopped                    2 c  Cream, whipping, OR
1/4 ts Thyme, fresh                      1/2 c  Bordelaise Sauce ** OR
2 ea Bay leaves                        1/2 c  Stock, veal **
Salt (to taste)

** See recipes for Bordelaise Sauce, and Veal Stock.

For Sauce:
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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

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