Sweetbread

 ( Offal ) 

Sweetbread is a culinary name for the thymus or pancreas, typically from calf or lamb. Sweetbreads have a rich, slightly gamey flavour and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes. The etymology of the name is unclear.

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Description Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf () or lamb (ris d'agneau).

(2026). 9780747560463, Bloomsbury. ISBN 9780747560463

The "heart" sweetbreads are more spherical, while the "throat" sweetbreads are more cylindrical.

Jennifer McLagan (2026). 9781607740759, Potter/Ten Speed/Harmony/Rodale. ISBN 9781607740759

As the thymus is replaced by fibrous tissue in older animals, only pancreatic sweetbreads come from beef and pork.

(2026). 9781566767774, CRC Press. ISBN 9781566767774

Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, "fancy meat", or "variety meat". Various other used as food may also sometimes be called "sweetbreads", including the parotid gland ("cheek" or "ear" sweetbread) and the ("tongue" sweetbreads or "throat bread"), as well as ovary and testicles., quoting the British Medical Journal

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Use Sweetbreads are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes. They are a part of traditional French cuisine. In Henri-Paul Pellaprat's classic Modern French Culinary Art, which was published in English in 1966, he includes six different recipes for sweetbreads, including versions with cream sauce, with ham, presented in pastry cases, and à la Florentine. In the 1961 classic , Julia Child and her co-authors also include six recipes for sweetbreads, with variations of cream and mushroom sauces, a version à l’Italienne including ham and mushrooms, and a gratin with Swiss cheese.

(2026). 9785559440798, Knopf. . ISBN 9785559440798

In a cookbook published in 1949, American chef James Beard included recipes for sweetbreads en brochette, broiled sweetbreads, and three variations of sautéed sweetbreads.

Sweetbreads are a component of the Creole cuisine of Louisiana, with recipes included in some of the earliest cookbooks published there. Many restaurants in New Orleans serve sweetbreads.

Sweetbread is a common Turkey street food and is often served as a kebab. One common preparation of sweetbreads involves brining, then poaching in milk, after which the outer membrane is removed. Once dried and chilled, they are often breaded and frying. Sweetbread BBC food "Sweetbreads", British Food: A History They are also used for stuffing or in pâtés. They are grilled in many Latin American cuisines, such as in the Argentina asado; floured and pan-fried in Greece (sheep's thymus is usually used); and served in bread in Turkish cuisine.

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Etymology The word sweetbread is first attested in the 16th century, but the etymology of the name is unclear. Sweetness is perhaps used since the thymus is sweet and rich-tasting, as opposed to Umami-tasting muscle flesh. Bread may come from Middle English brede, meaning "roast meat".

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See also

• Head cheese, or brawn – typically, meat from the head of a calf or pig
• Testicles as food ("Rocky Mountain oysters" and other euphemisms)

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