Scaloppine Of Sweetbreads In Cream


Course : Beef
Serves: 6
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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 / 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.


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