Close Topic Options

Ravioli With Sweetbreads Iii Sauce

Recipe name:
Ravioli With Sweetbreads Iii Sauce

Recipe category:
Pasta

What are your thoughts about this great dish?

Recipe detials: Ravioli with Sweetbreads Iii (Sauce)

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

Your opinion:
So now that you have tasted this fantastic recipe, what are your thoughts?

Ravioli With Sweetbreads Iii Sauce

What's up with ravioli with sweetbreads iii sauce can be relevant today to find out carefully so I can decide for myself.