Recipe - Scaloppine Of Sweetbreads In Cream

2 pound Sweetbreads, soaked,
trimmed, and blanched
Flour
4 tablespoon Butter
1 tablespoon Chopped shallot
1 cup Dry sherry wine
1 cup Heavy cream
Salt and freshly ground
white pepper
6 sl Of bread, crusts removed,
sauteed golden brown in
butter

Cut the sweetbreads into 1/2inch slices, season them with salt and
pepper, and dust lightly with flour. Heat the butter in a large
frying pan over fairly high heat until the foam subsides and brown
the sweetbreads for about 3 minutes on each side. Transfer them to a
hot serving platter and keep warm. Add the shallot to the butter in
the pan, cook until it begins to color, add the sherry, and reduce to
One half its quantity. Add the cream and continue cooking until slightly
reduced and thickened. Taste, and correct seasoning. Arrange a few
pieces of the sweetbreads on each of the slices of toast and spoon a
little of the sauce over each.

Serves 6.

From "Great Italian CookingLa Grande Cucina Internazionale" by Luigi
Carnacina, edited by Michael Sonino, Agradale Press, New York

Posted by Stephen Ceideburg; December 22 1990.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip