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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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 135 (73%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 47.5mg||15 %|
|Sodium 62.2mg||2 %|
|Potassium 23.8mg||1 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.4g|
|Protein 0.5g||1 %|
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Calories per serving: 186
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