Scaloppine of sweetbreads in cream

Yield: 6 Servings

Ingredients:

2 lb Sweetbreads

Instructions:

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.