Scaloppine Of Sweetbreads In Cream
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Scaloppine Of Sweetbreads In Cream
  Sweetbreads    Italian    Veal    Creams  
Last updated 6/12/2012 1:01:33 AM. Recipe ID 24833. Report a problem with this recipe.
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      Title: Scaloppine of sweetbreads in cream
 Categories: Italian, Veal, Ceideburg 2
      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.
  
  




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Recipe ID 24833 (Apr 03, 2005)

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