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     Title: Scaloppine of Sweetbreads in Cream
Categories: Italian, Veal, Ceideburg 2
     Yield: 6 servings

     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

 Posted by Stephen Ceideburg; December 22 1990.

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