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How To make 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
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Tony Fleming's Lamb Topside with Sweetbreads, Potatoes Salardaises & Sauce Périgueux
A shining example of classical cookery, Tony Fleming’s perfectly pink roast lamb comes accompanied by an assortment of rich, hearty sides. Potato cakes studded with lamb and bacon; vinegar-glazed sweetbreads; crispy battered anchovies and confit garlic cloves are all brought together with a glossy truffle-infused sauce. It takes quite a lot of work to pull off, but this recipe doesn’t require any special equipment or unfamiliar techniques – we recommend preparing the potatoes and sauce a day before and making sure your mise en place is nice and organised to make things easier.
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Ravioli Sweetbreads Pasta - Kitchen Cat
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★ Kitchen Cat ★ Ravioli Sweetbreads Pasta Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 lg : Egg Yolks
1 ts : Salt
2 lg : Eggs
1 1/2 c : Flour, All-purpose