Instructions: ** 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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