Title: Scaloppine of Sweetbreads in Cream
Categories: Italian Veal Ceideburg
Yield: 6 Servings

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.

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