Free Recipe Scaloppine of Sweetbreads in Cream
Recipe Type: I Recipes
Recipe Preparation: cook
Cooking Ingredients for Scaloppine of Sweetbreads in Cream Recipe
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
Scaloppine of Sweetbreads in Cream 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. 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.
Cooking Temperature:
Recipe Serves: 6
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