Sweetbreads
Sweetbreads
Sweetbreads (/ˈswiːtbredz/) are a type of offal, specifically the thymus (throat sweetbread) or the pancreas (heart or stomach sweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.
Etymology
The term "sweetbread" is first attested in the 16th century, but the logic behind the name is unclear. "Sweet" is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh. "Bread" may come from brede 'roasted meat' or from the Old English word for flesh or meat, brǣd.
Preparation and Cooking
Sweetbreads are typically soaked in water, then poached and finally grilled or fried. They are often served with a rich, creamy sauce. In French cuisine, they are often used in pâtés and terrines.
Related Terms
- Offal: The internal organs and entrails of a butchered animal.
- Thymus: A small organ in the body where T cells mature, which is an important part of the immune system.
- Pancreas: A glandular organ in the digestive system and endocrine system of vertebrates.
- Etymology: The study of the origin of words and the way in which their meanings have changed throughout history.
See Also
External links
- Medical encyclopedia article on Sweetbreads
- Wikipedia's article - Sweetbreads
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