The thymus gland (known as throat sweetbread) and the pancreas (stomach sweetbread), especially of the calf and lamb (although beef sweetbreads are sometimes eaten), are considered delicacies and are rich in mineral elements and vitamins.
Veal s can be cooked by baking, broiling, stewing, sauteing, or a number of other preparation methods. Before they are cooked into a dish, however, they are first soaked in water or milk and blanched.
sweetbreads Notes: Sweetbreads are the soft and delectable thymus glands of calves and lambs.
The edible thymus or pancreas of a calf, lamb or pig.
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Sweetbreads - the thymus glands of veal, young beef, lamb and pork.
Syllabub - a drink made of frothy milk and alcohol, usually wine, served on festive occasions in the past.
s - The thymus glands of young beef, pork or lamb
Tagine - Stew of meat and/or vegetables, olives and spices ...
Sweetbread is the name of a dish made of the thymus gland or pancreas of an animal younger than one year old. These animals are usually lambs or calves.
s - s are the thymus and pancreas glands of animals. They are light meat that is firmer in texture than brains. The s of veal are considered the best.
Sweetbreads: certain glands of an animal, often considered a great delicacy.
Considered a delicacy, s are the two thymus glands (in the throat and near the heart) of veal, young beef, lamb and pork.
Sweetbread Stuffed Veal Chop with Seared Foie Gras and Candied Apples, Squash and Pecans
Candied Bacon and Apple Canapes
Brussels Sprouts with Candied Walnuts and Green Apple
McIntosh Maple Crumble with Candied Bacon
Bourbon Bacon Apple Tarts ...
The thymus gland of a young animal, usually a calf, although sometimes the pancreatic gland is sold instead. Cooked s are light pink in colour.
Sweetbread - The culinary term for the thymus gland of an animal. Those of veal and lamb are most commonly eaten. The pancreas is also considered a sweetbread, but its taste and texture is inferior to that of the thymus gland.
- - Thymus or pancreas gland of an animal (those of veal and lamb are most commonly used)
- Table d'hote - A set menu at a set price ...
USDA Nutrition Facts
Veal, variety meats and by-products, tongue, raw (USDA#17222) ...
Cook the s in pan with a little water, a pinch of bouillon and a sprig of rosemary for 5-10 minutes, or until soft. Wrap the s with the shredded potato ...
ANIMELLE - Sweetbreads. From the thymus glands of a calf, usually sautï¿½ed or grilled, and often chopped up and used in pastas as a filling.
ANISE - Small plant from the parsley family with a sweet licorice flavor.
Edible glands of an animal. Tiroid or thamus glands. Sweet pastry Dough made with flour, eggs, sugar and butter. Then it is rolled out to use as a tart case.
surf & turf..... sushi..... Swedish meatballs..... sweet and sour pork..... sweet potato pie..... sweet potatoes & yams..... sweetbreads..... sweetmeats..... switchel ...
ris de veau: veal s
riz à l'imperatrice: cold rice pudding with candied fruit ...
Ris - [French] sweetbreads.
Risotto - A classic dish of Northern Italy whose preparation of rice results in a creamy liaison with stock and butter. Usually made with Arborio rice.
Mollejas (Spanish): s
Molondron (Spanish): Okra
Momil Jaengban Guksoo (Korean): Wheat noodle with red pepper paste.
degorger (Fr.) To soak a food, such as sweetbreads, in cold water in
order to cleanse it; also an important final step in making Champagne,
whereby the sediment is removed from the bottle before the dosage
and final cork are added.
Animelle s Anise An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use. Popularly used as a flavoring in cooking and liqueurs.
ris: sweetbreads (e.g., ris d'agneau, lamb sweetbreads; ris de veau, calf sweetbreads)
rissole: to brown, in fat, in a pan (e.g., rissole potatoes)
riz de Camargue: rice from the Camargue (southern Provence)
rocambole: Spanish garlic
rognon: kidney ...
Lime Marinated Grilled Mahi Mahi Sandwich on Hawaiian with Pineapple Chutney with Chardonnay.
The second course consists of roast capons, thin hard-baked cake with quince sauce, chicken with stuffed escarole, English empanadas, roast veal with arugula sauce, seed-cake of veal sweetbread and livers of small animals, ...
Get adventurous with one of our members' favorite recipes for organ meats and offal, like liver and s.
quick & easy
The delicate flavor of veal fits in perfectly with a variety of cuisines. Whether it's a mouthwatering Veal Cordon Bleu recipe or you discover a new taste sensation with veal sweetbreads, ...
Lamb is also available minced (good for pies and burgers) and you can also buy lamb offal (mainly the kidneys and liver but also, less commonly, the heart and the s), which is quick to cook, cheap and nutritious.
Romaine- Cos lettuce
Roquefort- A blue semi-soft French cheese
Rotir- to roast
Rotisseur- Roast cooking method
Rouget_ red mullet
Roux- Thickening agent made of equal parts of whole butter and sifted flour, cooked ...
See also: Cooking, Sauce, Beef, Bread, Season