User:Cullen328/sandbox/Sweetbreads

In a cookbook published in 1949, American chef James Beard included recipes for sweetbreads en brochette, broiled sweetbreads, and three variations of sautéed sweetbreads.

Sweetbreads are a component of the Creole cuisine of Louisiana, with recipes included in some of the earliest cookbooks published there. Many restaurants in New Orleans serve sweetbreads.

Sweetbreads are a part of traditional French cuisine. In Henri-Paul Pellaprat's classic Modern French Culinary Art, which was published in English in 1966, he includes six different recipes for sweetbreads, including versions with cream sauce, with ham, presented in pastry cases, and à la Florentine. In the 1961 classic, Mastering the Art of French Cooking: Volume 1, Julia Child and her co-authors also include six recipes for sweetbreads, with variations of cream and mushroom sauces, a version à l’Italienne including ham and mushrooms, and a gratin with Swiss cheese.