Scaloppine of sweetbreads in cream

6 servings

Ingredients

QuantityIngredient
2poundsSweetbreads, soaked, trimmed, and blanched
Flour
4tablespoonsButter
1tablespoonChopped shallot
1cupDry sherry wine
1cupHeavy cream
Salt and freshly ground white pepper
6slicesOf bread, crusts removed, sauteed golden brown in butter

Directions

Cut the sweetbreads into ½-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 ½ 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.