See below ingredients and instructions of the recipe
2 ea Sweetbreads, veal, (# 12 oz) 1/2 ts Thyme, fresh OR
-- membrane and connective 1/4 ts Thyme, dried
-- tissue removed 1 sm Bay leaf
4 oz Veal, shoulder 2 tb Cognac
1/2 sm Onion, halved Salt (to taste)
2 md Shallots, coarsely chopped Pepper (to taste)
2 ea Garlic, cloves
Preheat your oven to 400 F.
In meat grinder or processor, coarsely grind 4 ounces of
sweetbreads, the veal shoulder, onion, shallots, garlic, 1/2 teaspoon
of thyme, the small bay leaf, Cognac, and salt and pepper.
Transfer mixture to shallow baking dish and bake until firm,
about 20 minutes. Cool.
Set aside until ready to use. Go on to the next recipe and
prepare the Pasta.
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