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Sweetbreads are the thymus and pancreas glands of young animals — most prized from veal calves, also from lamb — and rank among the classic delicacies of French and Italian cooking. Pale ivory, plump and irregularly lobed, they cook to a creamy, custard-soft interior beneath a crisp golden crust, with a delicate, faintly milky, mildly meaty flavour far gentler than liver or kidney.