MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Scaloppine of Sweetbreads in Cream
  Categories: Italian, Veal, Ceideburg 2
       Yield: 6 servings
       2 lb Sweetbreads, soaked,
            -trimmed, and blanched
       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
   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.