Sweetbread

Sweetbread
From LoveToKnow 1911
SWEETBREAD, a popular term for certain glands of animals, particularly when used as articles of food; these are usually the pancreas, the "stomach-sweetbread" of butchers, and the thymus, ...

The thymus gland (known as throat sweetbread) and the pancreas (stomach sweetbread), especially of the calf and lamb (although beef sweetbreads are sometimes eaten), are considered delicacies and are rich in mineral elements and vitamins.

While sweetbreads may be difficult to find on many American menus, they are popular in other countries, most notably Turkey and Argentina. Sweetbreads are frequently barbecued or seared over open grills in those countries.

sweetbreads Notes: Sweetbreads are the soft and delectable thymus glands of calves and lambs.

Sweetbread
The edible thymus or pancreas of a calf, lamb or pig.
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Sweetbreads - the thymus glands of veal, young beef, lamb and pork.
Syllabub - a drink made of frothy milk and alcohol, usually wine, served on festive occasions in the past.

Sweetbreads - The thymus glands of young beef, pork or lamb
T
Tagine - Stew of meat and/or vegetables, olives and spices ...

Sweetbread is the name of a dish made of the thymus gland or pancreas of an animal younger than one year old. These animals are usually lambs or calves.

sweetbreads - Sweetbreads are the thymus and pancreas glands of animals. They are light meat that is firmer in texture than brains. The sweetbreads of veal are considered the best.

Sweetbreads - The two thymus glands of veal, lamb, and pork, located in the throat and near the heart.
Sweeten - To reduce the sharpness, bitterness, or acidity of a dish by adding water, cream, sugar, etc. or by extending the cooking time.

Sweetbreads are the thymus glands of the young calf or lamb. The thymus gland consists of two parts, the elongated throat gland and the heart gland or bread and has a delicate, mild flavor.

Sweetbreads: certain glands of an animal, often considered a great delicacy.

Sweetbreads:
Considered a delicacy, sweetbreads are the two thymus glands (in the throat and near the heart) of veal, young beef, lamb and pork.
Sweetbreads: ...

Sweetbreads
The thymus gland of a young animal, usually a calf, although sometimes the pancreatic gland is sold instead. Cooked sweetbreads are light pink in colour.
Syllabub ...

Sweetbreads: The thymus glands of young animals, usually calves, but possibly lambs or pigs. Usually sold in pairs of lobes.
Swiss: To pound meat, usually beef, with flour and seasonings; this breaks up the muscle fibers, tenderizing the meat.

Sweetbread - The culinary term for the thymus gland of an animal. Those of veal and lamb are most commonly eaten. The pancreas is also considered a sweetbread, but its taste and texture is inferior to that of the thymus gland.
...

Pork Sweetbreads
USDA Nutrition Facts
Veal, variety meats and by-products, tongue, raw (USDA#17222) ...

Cook the sweetbreads in pan with a little water, a pinch of bouillon and a sprig of rosemary for 5-10 minutes, or until soft. Wrap the sweetbreads with the shredded potato ...

ANIMELLE - Sweetbreads. From the thymus glands of a calf, usually saut�ed or grilled, and often chopped up and used in pastas as a filling.
ANISE - Small plant from the parsley family with a sweet licorice flavor.

ris de veau: veal sweetbreads
rivière: river
riz à l'imperatrice: cold rice pudding with candied fruit ...

Ris - [French] sweetbreads.
Risotto - A classic dish of Northern Italy whose preparation of rice results in a creamy liaison with stock and butter. Usually made with Arborio rice.

Mollejas (Spanish): Sweetbreads
Molondron (Spanish): Okra
Momil Jaengban Guksoo (Korean): Wheat noodle with red pepper paste.

Abbuoti (It.): a dish from Molise of baked involtini of lamb intestines filled with sweetbreads, hard-boiled eggs and liver.

degorger (Fr.) To soak a food, such as sweetbreads, in cold water in
order to cleanse it; also an important final step in making Champagne,
whereby the sediment is removed from the bottle before the dosage
and final cork are added.

Animelle Sweetbreads Anise An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use. Popularly used as a flavoring in cooking and liqueurs.

ris: sweetbreads (e.g., ris d'agneau, lamb sweetbreads; ris de veau, calf sweetbreads)
rissole: to brown, in fat, in a pan (e.g., rissole potatoes)
riz de Camargue: rice from the Camargue (southern Provence)
rocambole: Spanish garlic
rognon: kidney ...

Lime Marinated Grilled Mahi Mahi Sandwich on Hawaiian Sweetbread with Pineapple Chutney with Chardonnay.

The second course consists of roast capons, thin hard-baked cake with quince sauce, chicken with stuffed escarole, English empanadas, roast veal with arugula sauce, seed-cake of veal sweetbread and livers of small animals, ...

Get adventurous with one of our members' favorite recipes for organ meats and offal, like liver and sweetbreads.
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The delicate flavor of veal fits in perfectly with a variety of cuisines. Whether it's a mouthwatering Veal Cordon Bleu recipe or you discover a new taste sensation with veal sweetbreads, ...

Mousse, sweet bread A mousse made with caramelised sweetbread, confit onion, chicken mousse and sautéed morels. Mushroom beignet/croquette A very light mixture is made with button mushroom, tarragon and a thick roux*.

See also: Cooking, Beef, Onion, Pork, Sauce