Soak the sweetbreads in cold water for 1 hour to clean them. Cut away any discolored parts. Blanch the sweetbreads by putting them in cold water, bringing it to a boil, and simmering for 5 minutes. Remove the skin and outer pieces of membrane from the sweetbreads. Cut the sweetbreads into 6 thin pieces. Pound the turkey escalopes with a rolling pin or mallet wrapped in a dish cloth to flatten them. Place a piece of sweetbread and a ham slice on each turkey escalope and sprinkle with 2 tablespoons of the cheese. Roll up the escalopes, securing the end with a toothpick. Put the flour, the eggs, and the bread crumbs into separate shallow dishes. Melt the butter in a large skillet. Dip each turkey roll first in the flour, then in the beaten egg, then in the bread crumbs. Fry until golden, about 10 minutes. Heat the brandy in a small saucepan. Pour off the fat from the frying pan and pour in the warmed brandy. Light with a match to flambÄ. Pour the port into the skillet and season with black pepper. Cover and simmer for 20 minutes. Stir the cream into the saucepan and bring to a boil. Transfer the turkey rolls to a gratin dish and sprinkle with the remaining cheese. Cook under a hot broiler for 5 minutes.
