sweetbread n : edible glands of an animal [syn: sweetbreads]
- French: ris (pancreas/thymus gland of calf/lamb)
- German: (thymus gland of a calf) Kalbsbries , Kalbsmilch
- Italian: (in the plural) animelle f|p
- Spanish: molleja
Translations to be checked
Sweetbreads are the thymus glands of lamb, beef, or pork. There are two different connected glands; one set in the neck and the other near the heart. Although both are edible, the neck thymus gland (the more expensive of the two) is considered more favorable as its texture and flavor are more desirable. Typically sweetbreads are soaked in salt water, then poached in milk after which an outer membrane is removed. Once dry and chilled, they're often breaded and fried until crisp. It is also popular to use them as a stuffing or in pates.
Although numerous resources on the web refer to the pancreas as being sweetbreads, this is not the case according to James Beard Award-winning French Master Chef Phillip Boulot, his numerous colleagues, and contemporary chefs throughout the world.
- http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,2255,00.html Food Network Dictionary
- http://recipes.mt.bravotv.com/top_chef/season_4/episode_12_1/veal_sweetbreads.php Stephanie Izard's Veal Sweetbreads recipe from Season 4 of Top Chef on BravoTV
sweetbread in German: Kalbsbries
sweetbread in Spanish: Molleja
sweetbread in French: Ris_de_veau
sweetbread in Turkish: Uykuluk