• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Scaloppine of Sweetbreads in Cream

  • Recipe Submitted by on

Category: Italian

 Ingredients List

  • 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

 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.

Serves 6.

From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi
Carnacina, edited by Michael Sonino, Agradale Press, New York

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?