Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Sweetbreads, soaked, trimmed, and blanched |
| Flour | |
| 4 tablespoons | Butter |
| 1 tablespoon | Chopped shallot |
| 1 cup | Dry sherry wine |
| 1 cup | Heavy cream |
| Salt and freshly ground white pepper | |
| 6 slices | Of bread, crusts removed, sauteed golden brown in butter |
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.