• 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


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

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