sweetbread

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sweetbread

an abattoir expression for calf thymus.

gut sweetbread
pancreas.
true sweetbread
thymus.
References in periodicals archive ?
From top: Native lobster with wilted cos lettuce, peas and pistachios; Fillet of hogget, sweetbreads, cockles and samphire; Chocolate and brown butter ganache, brown butter puree, apricot sorbet; Salted chicory mousse, vanilla cheesecake, chocolate sorbet
It was a close call whether to have the salmon or the glazed calves' sweetbread with crispy chicken wings, but you can't have both.
You should try not to peel off the fine membrane that holds the sweetbread together.
Sweetbreads are a chef's favourite offal, and are the most luxurious.
Despite their name, sweetbreads are actually made of the thymus gland of a calf, a delicacy that is exquisite if prepared properly, Bernstein said.
The sweetbreads were softly crisp outside and fluffy within.
At another juncture: ``I think lobster and sweetbreads are like the honeymooners in that old show.
Casimir Parish in Hammond, Indiana would bring baskets full of samplings from their planned Easter dinner: spicy Polish sausage, sweet anise bread, hardboiled eggs, a sugar or butter lamb, horseradish mixed with beets, and other sweetbreads.
The bistro, with a changing menu of inventive New American fare like sweetbreads, a Kobe beef burger, and fried green tomato salad, has lured visitors from as far away as Oregon and Washington--most of them venturing off Interstate 5--but it also has an enthusiastic following with a broad cross section of locals.
There you'll find a mix of prime ribs, pork, chicken, sweetbreads, and kidneys--sometimes all on the same plate.
There's also a restaurant run by the celebrity chef Todd English, when a craving for butter-poached lobster and crispy sweetbreads strikes, or you could go for Asian or Italian food in separate restaurants, or Guinness and fish and chips at the Golden Lion Pub.
Fifth Officer Lowe kept the menu after supper, which featured salmon, sweetbreads, roast chicken, spring lamb and braised ham,in the first-class dining room on April 2,1912.