Recipe for Scaloppine Of Sweetbreads In Cream

Ingredients

2 lb sweetbreads, soaked, trimmed, and b; lanched
1 flour
4 tablespoon butter
1 tablespoon chopped shallot
1 cup dry sherry wine
1 cup heavy cream
1 salt and freshly ground white peppe; r
6 slice of bread, crusts removed, sauteed g; olden brown in butter

Instructions

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.





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