Name: Les Chœsels (Beef and Veal Sweetbread)
Cuisine: Belgium
Ingredients: 2 or 3 cloves, grated nutmeg, salt and pepper.; 1 lb. of onions, mixed herbs; 1 glass of Madeira; 1 bottle of beer (the Belgian Lambic is generally used); 1 lb. of breast of veal; 1 lb. of breast of mutton; 1 lb. of cooked mushrooms, a few Fricadelles, made with chopped veal; 5 sweetbreads; ½ an ox kidney; 6 sheep’s feet

Preparation info

Difficulty
Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This typical Belgian dish is also famous in other countries. Visitors to Belgium may have noticed that Thursday is the special day when Les Chœsels are served in restaurants, and the Belgian housewife also chooses Thursday for the making of this somewhat elaborate dish. This comes from the fact that sweetbread is at its best when perfectly fresh, and as bullocks and calves are slaughtered on that particular day in Brussels and in the vicinity, Les Chœsels makes its appearance on the table f