Sweetbreads

Sweetbreads are the thymus glands of calves and young beef animals. (The gland gradually disappears as the animal matures.) They are considered a delicacy and are often expensive. Sweetbreads are mild in flavor and delicate in texture. They are usually braised or breaded and sautéed in butter.

Before cooking, sweetbreads should be prepared according to the following procedure (Fig. 16.20):

1. Soak in several changes of cold water for several hours or overnight. This removes blood, which would darken the meat when cooked.
2. Blanch in simmering salted water for 10 minutes. Some chefs like to add a little lemon juice or vinegar to the water to preserve whiteness and make the meat firmer.
3. Refresh under cold water and peel off membranes and connective tissue.
4. Press between two trays, with a light weight on top, and refrigerate for several hours. If desired, wrap in cheesecloth before pressing, as shown in Figure 16.20.
5. Prepare for cooking:
   • For braising, leave whole or cut into large dice.
   • For breading and sautéing, split in half horizontally. Pass through Standard Breading Procedure or dredge in flour.