Scaloppine Of Sweetbreads In Cream

Course : Beef
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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 / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beef Recipes