Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Sweetbreads, soaked, 1 c Heavy cream
-trimmed, and blanched Salt and freshly ground
Flour -white pepper
4 tb Butter 6 sl Of bread, crusts removed,
1 tb Chopped shallot -sauteed golden brown in
1 c Dry sherry wine -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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