White organs

Abats Blancs

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
  • 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).