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Ravioli With Sweetbreads I Filling

Recipe name:
Ravioli With Sweetbreads I Filling

Recipe category:
Pasta

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Recipe detials: Ravioli with Sweetbreads I (Filling)

2 ea Sweetbreads, veal, (@ 12 oz) -- membrane and connective -- tissue removed 4 oz Veal, shoulder 1/2 sm Onion, halved 2 md Shallots, coarsely chopped 2 ea Garlic, cloves 1/2 ts Thyme, fresh OR 1/4 ts Thyme, dried 1 sm Bay leaf 2 tb Cognac Salt (to taste) Pepper (to taste) For Filling: ============ Preheat your oven to 400 F. In meat grinder or processor, coarsely grind 4 ounces of sweetbreads, the veal shoulder, onion, shallots, garlic, 1/2 teaspoon of thyme, the small bay leaf, Cognac, and salt and pepper. Transfer mixture to shallow baking dish and bake until firm, about 20 minutes. Cool. Set aside until ready to use. Go on to the next recipe and prepare the . 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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Ravioli With Sweetbreads I Filling

ravioli with sweetbreads i is strange but it ravioli with sweetbreads i filling need more info rapidly so there can be correct what are the ins and outs of it.