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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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Fleet's Veal Sweetbread Schnitty Sanga
No one in Australia has done more to turn veal sweetbreads into an Instagrammable object of desire than Josh Lewis at Fleet. Crumbed, fried and made into a “schnitty sanga” laced with anchovy mayo, they have been lusted after for the last five years not just by chefs and offal enthusiasts, but a legion of linen-draped holidaymakers and Byron locals.
See more about Josh, his venues, and the Schnitty Sanga at
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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