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sweetbreads

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Sweetbreads are still very commonly found in this form or in a bouchée à la reine, with a mushroom sauce, as a Sunday starter for many families in France.

From The Guardian • Mar. 5, 2020

Sweetbreads with creamy white insides were fried to a pale, crinkled gold, then served with a brown, French, lovely and anachronistic sauce made from veal jus and crayfish.

From New York Times • Jul. 10, 2018

Ingredients: Sweetbreads, larding, bacon, stock, a macedoine of vegetables.

From The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes by Waters, W. G., Mrs.

Sweetbreads in fricassee.—Boil, trim and cut into pieces.

From The Italian Cook Book The Art of Eating Well by Gentile, Maria

Sweetbreads, lamb or veal may be served in the same manner.

From Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes by Hill, Janet McKenzie

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