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Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (French: ris de veau) or lamb (ris d'agneau). [1] [2] Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture.
Gata – Armenian pastry – Armenian pastry or sweet bread [14] [15] Germknödel – German and Austrian yeast dough dumpling; Gingerbread – Spiced dough used for baking [16] Goro – Norwegian sweet bread; Guernsey Gâche – Regional bread of Guernsey; Gugelhupf – German yeast cake [17]
When we think of sweetbreads, warm, buttery slices of banana bread come to mind, but trust us -- the name could not be any more misleading. Find out exactly what this mystery food is and shed some ...
This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves. [1] Generally, veal is more expensive than beef from older cattle.
For those unfamiliar with a babka, it is a sweetened bread leavened with yeast and loaded with eggs and butter. This Ukrainian sweet bread requires patience to make, but the payoff is worth it ...
' sweet bread ') is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty-four hours.
The dough is made from sugar, flour, butter, eggs and yeast (sometimes with raisins or almonds). Typically both Hefezopf and Hefekranz consist of three braided dough-pieces. While the Hefezopf ("Zopf" meaning braid) is a loaf consisting only of a braid, the Hefekranz' braid is bent into a wreath ("Kranz" meaning wreath).
1 sweetbread, sliced (idem) tongue (skin removed) and brains, all sliced (idem) dry white wine (1/4 liter) a strong veal broth (1/4 liter) carrots, onions, tomatoes and a few green olives without stones; butter (to roast the sliced liver and kidneys before adding them to the mix) some flour to thicken the sauce; lemon juice at the end, before ...