sweetbreads

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 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 their 1961 book Mastering the Art of French Cooking: Volume 1, Simone Beck, Louisette Bertholle and Julia Child 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.