Sweetbreads
Sweetbreads are the thymus glands and pancreas glands of lamb, beef, or pork. Although both are edible, the heart thymus gland is generally favoured because of its delicate flavour and texture, and is thus more expensive. 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 pâtés. There is a lot of debate about whether or not the pancreas can be considered sweetbreads. Even though French Master Chef Phillipe Boulot says no, there are numerous resources that say yes, such as Larousse Gastronomique, the French encyclopedia of gastronomy.
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