All about SWEETBREADS
|  | French: ris de veau |
| Recipes |
- Field Pea Dusted Sweetbreads
 John Fleer, Blackberry Farm, United States - Braised-Poached Veal Sweetbreads with Asparagus and Mushrooms
Guy Savoy, Restaurant Guy Savoy, France - Casserole of Veal Sweetbreads and Lamb's Trotters
Pierre Orsi, Restaurant Pierre Orsi, France - Half-dried Pasta in Cream and Truffle Sauce, with Sweetbreads, Cockscombs and Cock's Kidneys
- Maple-Glazed Sweetbreads, Fennel with Turmeric and Cherry Tomatoes
Jean Soulard, Fairmont Le Château Frontenac, Québec, - Mixed Grill of Veal Offal and Vegetables - Fritto misto
- Sweetbreads with Grilled Scallops and Parmesan Tuiles
- Veal Chops with Mushrooms and Sweetbreads
- Veal Sweetbreads Meunière Wrapped in Spinach with Persimmon Purée
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan - Veal Sweetbreads with Vire Andouille and Apple-Onion Chutney
Gilles Tournadre, Restaurant Gill, France
|
The culinary term for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs, and pigs, although the later are not much used.
Culinary use
Sweetbreads are blanched, refreshed, and cooled. They can then be fried, braised, roasted, grilled (broiled), poached...
|
|
|
|
