See below ingredients and instructions of the recipe
1 sm Onion, quartered Pepper (to taste)
3/4 c Shallot, chopped 2 c Cream, whipping, OR
1/4 ts Thyme, fresh 1/2 c Bordelaise Sauce ** OR
2 ea Bay leaves 1/2 c Stock, veal **
Salt (to taste)
** See recipes for Bordelaise Sauce, and Veal Stock.
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
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