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White organs
Abats Blancs
Appears in
- Bone marrow (moëlle) — Beef and veal bone marrow is often used to garnish savory sauces.
- Feet (pieds) — Pork and beef feet are used mainly in charcuterie.
- Sweetbreads (ris) — Sweetbreads are the thymus glands of veal, young beef cattle, lamb, and pork. Sweetbreads from milk-fed veal or young calves are considered to be the choicest and most tender.
- Brains (cervelles) — Both veal and lamb brains are used in sautés.
- Head (tête) — Head, especially that of the pig, is used in charcuterie for le museau (head-cheese).