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Veal Sweetbreads

1 1/2 pounds veal sweetbreads
1/2 cup sliced mushroom
2 tablespoons butter
1 cup heavy cream
1/4 cup red wine
1/8 teaspoon ground black pepper

1. Parboil veal sweetbreads for 30 minutes in salted water. Cool, then cut into 1'' pieces.
2. In a saucepan saute sliced mushrooms in butter. Add cream, red wine, and pepper. Add the sweetbreads. Simmer until the sauce is reduced about half, for approximately 20 minutes.

Makes 6 servings.

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