| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Ceideburg 2, Italian, Veal | 6 | Servings |
INGREDIENTS
| 2 | lb | Sweetbreads, soaked |
| trimmed and blanched | ||
| Flour | ||
| 4 | T | Butter |
| 1 | T | Chopped shallot |
| 1 | c | Dry sherry wine |
| 1 | c | Heavy cream |
| Salt and freshly ground | ||
| white pepper | ||
| 6 | Of bread, crusts removed | |
| sauteed golden brown in | ||
| butter |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 531
Calories From Fat: 336
Total Fat: 38.2g
Cholesterol: 115.4mg
Sodium: 67.9mg
Potassium: 98mg
Carbohydrates: 41.2g
Fiber: 1.4g
Sugar: <1g
Protein: 6.5g