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Sweetbreads
Appears in
By Anne Willan
Published 1989
These are usually the thymus glands of young animals, but occasionally the pancreatic glands are sold instead. The sweetbreads tend to shrink and toughen once the animal’s diet changes from milk. Sweetbreads come in pairs, joined by a duct. The compact “heart” sweetbread slices evenly and is preferred to the looser, elongated “throat” sweetbread. Calf’s sweetbreads are best.
Sweetbreads are cooked in several stages: first they are blanched, then braised or poached in court bouillon or, occasionally, in milk. After blanching, they are pressed and may be sliced or divided into small lobes to reheat in sauce, sauté in butter, deep-fry, or serve in a salad.
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