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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
How To make Ravioli with Sweetbreads Iii (Sauce)'s Videos
Breville Presents: Chef Kelly English Fried Sweetbreads Recipe
Many chefs prepare sweetbreads but none taste as good as this. It’s the “gateway offal” says Kelly English.
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Just put everything inside the bread and take it to the oven!
INGREDIENTS:
• Bread
• 11 eggs
• Salt
• Paprika
• Black pepper
• Butter
• Ham
• Grated mozzarella cheese
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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 alla Genovese
Learn how to make Ravioli at home with Marie!
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Roast Sweetbreads with Belgian Endives and Truffles from Chef Jean Banchet
Creamy endive sauce studded with truffles coats sauteed sweetbreads. A garnish of fresh endive leaves and
watercress adds a little crunch to this silky dish. Note that
the chef calls for chicken glaze — chicken stock reduced
until it is almost jellied. You can make this yourself, or
use one of the commercial preparations on the market.
SWEETBREAD.
Learn about Sweetbread.
00:00 Intro
00:17 Description
00:44 Etymology
01:05 Preparation
01:28 Thymus
02:27 Pancreas
02:54 Other Sweetbreads