Scaloppine Of Sweetbreads In Cream

Grrrrrgh!
Course : Beef
From: HungryMonster.com
Serves: 6
 

Ingredients:

2 pounds sweetbreads -- soaked, trimmed, and blanche
1/3 cup flour
4 tablespoons butter
1 tablespoon chopped shallot
1 cup dry sherry wine
1 cup heavy cream
1 teaspoon salt and freshly ground -- white pepper
6 slices bread -- crusts removed, sauteed golden brown
 

Preparation:

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.