Scaloppine of Sweetbreads in Cream

Title:
Scaloppine of Sweetbreads in Cream

Yield:
6 Servings

Categories:
Italian,
Veal




Ingredients:





     2 lb Sweetbreads, soaked,


          -trimmed, and blanched


          Flour


     4 tb Butter


     1 tb Chopped shallot


     1 c  Dry sherry wine


     1 c  Heavy cream


          Salt and freshly ground


          -white pepper


     6 sl Of bread, crusts removed,


          -sauteed golden brown in


          -butter






 Cut the sweetbreads into 1/2-inch 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


 1/2 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 Cooking-La 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