Ravioli With Sweetbreads Iii (Sauce)
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Ravioli With Sweetbreads Iii (Sauce)
  Ravioli    Sweetbreads    New York    Sauces  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18979. Report a problem with this recipe.
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      Title: Ravioli with sweetbreads iii (sauce)
 Categories: Pastas, Masterchefs, New york, 24fa
      Yield: 6 Servings
 
      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.
  




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Recipe ID 18979 (Apr 03, 2005)

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