The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Veal sweetbreads are popping up at hip restaurants dedicated to the nose-to-tail philosophy across the country. But this particular bit of tasty offal has been enjoyed by connoisseurs throughout history. The Larousse Gastronomique defines sweetbreads as "the culinary term for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs and pigs." Our sweetbreads are of the thymus gland variety and come from male Holstein calves raised by a cooperative of small farms in upstate New York and Canada. These farms offer stress-free environments where the welfare of the calves is the number one priority.
The veal calves are never caged or penned, but instead roam freely in groups of no more than 40 animals. Calves have 24-hour access to pure well water and natural feed that consists of high-quality milk protein products and nothing else. No antibiotics or hormones are ever administered, nor are the animals ever irradiated or injected with any substance. All factors concerned with the calves' health, such as temperature and weight, are regularly monitored and recorded to ensure optimum health.
Sweetbreads have a mild flavor and tender, creamy texture, and can be enjoyed many ways: fried, roasted, sautéed, poached, grilled or braised. They are often supporting stars in pâtés, terrines, sausages, cold appetizers, stews and salads.
"Sweetbreads are frequently lightly breaded and fried in butter. Here, they are gently stewed with mixed wild mushrooms, sweet white wine, tomato paste and crème fraîche."
"Sweetbreads are not just the food of fancy French restaurants. Here, veal sweetbreads are stewed simply with an onion and beef stock and finished with a touch of cream and an egg yolk. "
"Zod Arifai purees almonds with orange juice, rice vinegar and brown butter for a sweet, nutty and earthy sauce for crispy sweetbreads."
"Jamie Bissonnette turns veal sweetbreads into crispy, fried McNugget-style bites and serves them with a sweet and sour blood orange sauce and Meyer lemon coulis."
"Grenoble is a city in France. It is also a style of finishing a dish--with browned butter, capers and sliced lemon."