- Heart (coeur) — Very little heart is used in current restaurant cooking in the United States.
- Liver (foie) — Calf’s liver is the most tender and choicest of all, but beef, pork, chicken, goose, duck, and lamb liver may also be used.
- Tongue (langue) — Tongue from veal, beef, or mutton is used mainly in cold dishes.
- Kidneys (rognons) — Kidneys from veal, beef, or mutton are used in sautés and stews.
© 2021 All rights reserved. Published by Abrams Books.