Kalbsbries
Europe — Germany
Traditionally veal (Kalbs-) not mature beef.
Germany's sweetbread tradition. Veal sweetbreads poached, trimmed, and then sautéed, breaded, or fried. Especially associated with southern German and Bavarian restaurant cuisine.
Cuts in this tradition
Cultural context
Sweetbreads occupy a more important place in German cuisine than many first-pass profiles suggest. Associated with bourgeois cooking and traditional restaurant gastronomy in Bavaria and Baden-Württemberg.
Preparation
Sweetbreads soaked in cold water, blanched, and pressed to firm the texture. Trimmed of membrane. Sautéed in butter with shallots and cream, or breaded and pan-fried until golden.