| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Veal, Ceideburg 2 |
6 |
Servings |
INGREDIENTS
| 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 |
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
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”