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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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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here
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Sweetbreads - Sea bass - Dates - Silent Cooking #3
Today Patrick Müller cooks:
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3. Dates with cream cheese
click here for:
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3.
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Patrick Mueller isn't your traditional television chef who keeps up a charming patter as he cooks. He is unconventional. And that's what's best about him: Patrick Mueller keeps quiet. It's sheer pleasure to watch him preparing his meals -- without a word. One can just lean back, relax, and watch a culinary work of art unfold -- the transformation of healthy raw ingredients into artistic meals, accompanied by background music instead of chat. Important details and information are inserted in subtitles so the viewers can concentrate on what's essential: the cooking. In each episode, Patrick Mueller prepares a three-course menu. All recipes spring from his creative mind and are usually only finalized while he is cooking before our eyes. Every ingredient and procedure is clearly labeled for the audience in easily readable subtitles that quietly focus on the essential, yet provide all information hobby chefs require.
Breville Presents: Chef Kelly English Fried Sweetbreads Recipe
Many chefs prepare sweetbreads but none taste as good as this. It’s the “gateway offal” says Kelly English.
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