Sweetbread
From Free net encyclopedia
Sweetbread is the name of a dish made of the thymus (neck/throat/gullet sweetbread) or the pancreas (belly/stomach/heart sweetbread) of an animal younger than one year old. These animals are usually piglets or calves. However, lambs may also be preferred.
The two organs have very different biological functions, but look fairly similar and so are considered, for the purpose of cooking, to be comparable. Thymus sweetbreads are slightly longer and more irregular, with pancreas sweetbreads being larger and more rounded.
Sweetbread is highly perishable and is considered a good source of vitamins and minerals.
Sweetbreads are simple to prepare and cook; unlike kidneys which require salting and soaking, sweetbread is simply seasoned and fried, with a knob of butter to finish.
A popular recipe involves sweetbreads which are first boiled with carrots, celery stalks, shallots, garlic, and aromatic herbs, then taken out and dried before being dipped into wheat flour and fried in a pan with butter. Fried sweetbreads are served with beurre noir poured over them. Template:Food-stub
External links
de:Kalbsbries brains too.