Scaloppine of sweetbreads in cream

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.

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