Recipe - Ravioli With Sweetbreads Iii (Sauce)

1 small Onion, quartered
Three fourths cup Shallot, chopped
One fourth teaspoon Thyme, fresh
2 Bay leaves
Salt (to taste)
Pepper (to taste)
2 cup Cream, whipping, OR
One half cup Bordelaise Sauce ** OR
One half cup 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 bitesized
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip