-
Sweetbread is a
culinary name for the
thymus or pancreas,
typically from calf or lamb.
Sweetbreads have a rich,
slightly gamey flavor and a tender, succulent...
- of lamb or goat
intestines wrapped around seasoned offal,
including sweetbreads, hearts, lungs, or kidneys, and
typically grilled; a
variant consists...
- barbecue. It is made with
various types of meats,
often including chorizo,
sweetbread, chitterlings, and
blood sausage.
Common desserts include facturas (Viennese-style...
- Dictionary, 2nd ed.,
Macquarie Library,
North Ryde, 1991 *
Sweetbread recipes BBC food "
Sweetbreads"
Archived 5
November 2016 at the
Wayback Machine, British...
- ivory-white tint
which characterizes it. It is
served chiefly with
poultry and
sweetbreads.
Louis Gabriel Suchet (1770–1826), one of Napoleon's
generals and Marshal...
-
stuffing is made with the
offal of the
piglet (heart, liver, kidneys, and
sweetbreads),
which are
blanched before being cut into strips.
These offal parts...
- or seafood. It is also
sometimes used for
poaching vegetables, eggs,
sweetbreads, ****scombs, and
delicate meats. It
includes seasonings and salt but...
- quenelles, and
sweetbreads.
According to
Dumas each
ingredient is
cooked separately. The "Ordinary Salpicon"
includes veal
sweetbreads, ham, mushrooms...
-
profiteroles were
small hollow bread rolls filled with a
mixture of
sweetbreads, truffles,
artichoke bottoms, mushrooms,
pieces of partridge, pheasant...
- pigs, calves,
sheep and lamb), kidney, liver, spleen, "lights" (lung),
sweetbreads (thymus or pancreas),
fries (****s), tongue,
snout (nose), tripe...
