I've heard they taste like sweetbreads but are a bit more delicate. I was considering putting my inhibition aside and giving it a try once my good pans arrive. There's a recipe for them in my new cookbook.
It's probably good practice for searing foie gras as well since it's considerably cheaper. Plus, it looked kind of appetizing in hannibal
It's probably good practice for searing foie gras as well since it's considerably cheaper. Plus, it looked kind of appetizing in hannibal