1 lb 8oz Veal Sweetbread

3oz Butter (Salted)

½ teaspoon chopped Shallots

1 small clove Garlic, chopped

2 cups of Whipping Cream

3oz of Madeira Wine

5 medium Mushroom (quartered)

Poach Sweetbread in water with ½ carrot, ½ yellow onion, 1 stalk leek, 1 stalk of celery, pinch of thyme, and 1 bay leaf, 6-8 black peppercorns. Bring to a boil and simmer for 10 minutes.

Drain sweetbreads, then pat dry gently and separate into roughly 1 ½ inch pieces using your fingers.

In sauté pan put 3 oz of butter, shallots, and garlic cook until translucent. Then add mushrooms and sweetbread cook for an additional 5 minutes.

Add maderia wine and bring to a boil. Reduce slightly. Add cream. Cook for another 5 minutes.

Salt and White Pepper to Taste.