How to make it

  • In a saucepan boil the wine, bay leaf and peppercorns.
  • Turn the heat to low and add sweatbreads. Simmer for 10 minutes.
  • Remove sweetbreads from the pan and slice into 1/4" slices.
  • Strain the liquid and set aside.
  • In a separate pan make a roux of the flour and butter.
  • Add the reserved liquid to the roux, heat and stir until smooth.
  • Add Marsala and salt to taste.
  • Stir until smooth.
  • Add the sweetbreads to the sauce and heat through.

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