eatchicago wrote:I generally prefer sweetbreads when served to me by a French bistro (sauteed in a rich wine sauce is nice), but I can't think of any of our French bistros that has them as a regular part of the menu.
gleam wrote:La Sardine has them on their regular menu:
Go on a Tuesday and do the $22 prix fixe. Any appetizer/salad/soup, any entree, any dessert (especially the outstanding souffles). One of the best deals in the city..
Mike G wrote:One thing I'll say is that there's a distinct difference between the delicacy of veal sweetbreads and the liver-like flavor of full-grown sweetbreads. Maybe you'll like that too, who knows, but to me it's an argument in favor of only eating that dose of solid cholesterol in a good French restaurant. My guess would be some of the Greek places, for instance, are serving the grownup ones-- as Iberico was the time I ordered them there.
Antonius wrote:I doubt they appear in any of the run of the mill Italian restaurants but wonder if they're offered at the high end places, such as Spiaggia.
Ann Fisher wrote:Cafe Le Coq in Oak Park has had sweetbreads in a vanilla sauce as a real bargain ($7 if I recall correctly) on their appetizer menu. I tried to call just now (708-848-2233) to see if they are on the current menu but didn't get through. They are very good, and a great way to try sweetbreads for people who don't want to make the entree commitment.
hungryrabbi wrote:Pardon my ignorance, but what are sweetbreads, exactly? I recall them being some kind of glandular organ, but not sure which one. As one who likes liver (but yet, somehow, has an aversion to kidney, brains, or hearts) I'd be willing to try this organ-licious delicacy, if only for the name (calling a glandular organ a sweetbread is much akin to my mother giving us chopped liver and calling it country pate). Can anyone try to describe the taste, texture, and maybe offer a few classic preparations? Just curious...
Rebbe
Mike G wrote:One thing I'll say is that there's a distinct difference between the delicacy of veal sweetbreads and the liver-like flavor of full-grown sweetbreads. Maybe you'll like that too, who knows, but to me it's an argument in favor of only eating that dose of solid cholesterol in a good French restaurant. My guess would be some of the Greek places, for instance, are serving the grownup ones-- as Iberico was the time I ordered them there.
Christopher Gordon wrote:L'Explorateur in Indianapolis
hungryrabbi wrote:Can anyone try to describe the taste, texture, and maybe offer a few classic preparations? Just curious...
SCUBAchef wrote:Christopher Gordon wrote:L'Explorateur in Indianapolis
Another fine rendition in Indy
can be found at 14 West - Downtown
(probably the strongest dish on the menu)
Panned Veal Sweetbreads -
crimini mushrooms, fennel salad,
marsala sauce
Mhays wrote:They must be young even though they are described as "Mollejas de Res" because I didn't think of them as livery at all