Page 19 - SITHCCC014_SG_v1.0

P a g e | 19

Veal, ox and lamb tongue are Ox can be purchased fresh or salted.
most commonly used. Lamb and veal are usually purchased
fresh.
Tongue Langue Can be braised, casseroled, or
set in gelatine. Should be clean and look and smell
fresh, without excessive waste or

damage at the root end.

Most commonly used are veal
and lamb.
Should be trimmed by
removing spinal cord and
outer membrane.
Require gentle, brief cooking.
Fresh, pinkish, firm, plump and moist,
Brains Cervelle Poach in court bouillon, then
not sticky.
can be shallow or deep-fried
often coated with crumbs or
flour and egg. Can be poached
or blanched prior to use in
sauces or stuffings or can be
pureed to make sauces. Can
also be used to make soft
pàtès.

These are the glands of young
animals - the thymus gland
and the pancreas. Veal and
lamb sweetbreads are
commonly used.
Remove excess tissue, fat and
outer membranes. Thymus glans should be round and
plump while the pancreas is elongated.
Sweetbread Ris Often poached in court
bouillon before being sautéed Should be fleshy, creamy white in
or pan fried with a crumb, colour, with no unpleasant odour.
flour or batter coating. If
grilling, baste regularly.

Sweetbreads can also be
braised; however, cooking
should be gentle and brief to
prevent toughening.

Remove excess fat and
connective tissue then cut
through connecting joints.
Tough, therefore requires
long, slow, moist cookery Lean, with no sign of stickiness or
Oz Tail queue methods. unpleasant odour.

Very rich and flavoursome
makes good stews, braises,
soups and stock.