Veal Sweetbread (Pancreas) - cooking recipe

Ingredients

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

Preparation

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.