Scaloppine of Sweetbreads in Cream

Yield:	6 Servings
Categories:	Italian, Veal

2	lb	Sweetbreads, soaked, trimmed, and blanched
		Flour
4	tb	Butter
1	tb	Chopped shallot
1	c	Dry sherry wine
1	c	Heavy cream
		Salt and freshly ground white pepper
6	sl	Of bread, crusts removed, sauteed golden brown in butter