UNITS: US
INGREDIENTS
Nutrition
1 1⁄2
lbs veal sweetbreads
1⁄2
cup mushroom, sliced
2
tablespoons butter
1
cup heavy cream
1⁄4
cup red wine
1⁄8
teaspoon ground black pepper

DIRECTIONS
Soak sweetbreads in iced cold water for about 12 hours, changing the water regularly, until the water stays clear.
Place your sweetbread in a pot covered with cold water, optional to add lemon juice or vinegar.
Bring to the boil and let them simmer for a few minutes.
Then, quickly cool them down in iced cold water.
Trim them down and peel the membrane off of the sweetbreads.
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.