By Cheryl Baehr

Our server at Randolfi's insisted that we try the sweetbreads Parmesan, and we were exceptionally glad we heeded her advice. Of course sweetbreads aren't bread and they aren't particularly sweet, as I imagined the father behind me telling his perplexed five-year-old — instead, they're the delicate glands from the thymus and the pancreas.

In addition to being a classic of French cuisine, they've lately become trendy at the type of restaurants that pride themselves on using every last piece of an animal. Here, though, they were prepared as a riff, if you will, on veal Parmesan.

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Source: http://www.riverfronttimes.com/