Veal sweetbreads quick-braised in a sauce of sautéed sliced mushrooms, heavy cream and red wine.
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
- Parboil veal sweetbreads for 30 minutes in salted water. Cool, then cut into 1-inch pieces.
- In a saucepan sauté 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.