Sweetbreads And Brains | The French Chef Season 6 | Julia Child

For a menu change-of-pace, Julia Child suggests sweetbreads and brains; Cervelles au Beurre Noir, sauteed brains in brown butter, and Ris de Veau a la creme, sweetbreads braised in butter and served in a delicious cream sauce. Delicate and different.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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[@DavidHall-ge6nn]

Years ago there were sweetbreads on the menu of the excellent restaurant attached to my favorite watering hole one Friday night, which I was bemoaning with a shudder. An older, more worldly friend asked if I'd ever tried them. "Well, no." He steered me into the dining room and bought me dinner. They were served in a cream sauce like Julia did here, and were surprisingly delicious. I learned a good lesson that night and still remember his smug "I told you so!"

[@mikieanthony777]

lol 😂😅

[@blissfulluxurylife]

I always tell kids, it’s better to try it and know you don’t like something then to miss out on something delicious. When I was little I grew up eating tripe and morcilla I loved both. Later I learned that Tripe= the lining of the stomach and Morcilla= blood sausage. While I was taken a back, I thought to myself “well, I’ve had tons of both and I like them both very much. Who cares!!” 😅 I would try these. I wouldn’t cook them myself, but for sure would try. I could possibly prefer not to know till after the fact. I would also like to try tongue without knowing 😂

[@mikieanthony777]

Calf brains àre delicious 😋

[@baritonebynight]

Je suis d'accord avec vous....j'adore aussi les ris de veau et la tete de veau.

[@brt5273]

They are both delicious. When I was a kid we had brains scrambled with eggs and it was a special occassion. Not a lot of fussing with them though, just soaked in salt water, trim off any extra bits, and any blood traces were not noticable in the finished scramble. Sweetbreads were a special treat, breaded and fried, served with milk gravy like chicken fried steak but oh so delicate and unctuous. As the name suggests, there is a sweetness to the mild flavor. The pancreas is also considered to be sweetbreads as is the paroted gland found in the cheek. Julia doesn't discuss it but these are all excellent incorporated into a pate, which povides a creamier texture than liver and a much milder flavor.

[@blissfulluxurylife]

That’s wonderful! I’m always happy that they aren’t discarding these parts and are being eaten. I’m willing to give both a try. I’m not sure I should be the one doing the cooking though 😅

[@rabrab3]

I will try these dishes!! 😮

[@baritonebynight]

Veal brains may make some squeemish but they are truly delicious. They are hard to find and many French people no longer eat them. I was lucky to find them at Rotomagas in Rouen, Le Baratin in the 20th arr in Paris, and Chez Napoleon on W 50th in New York. Try them!

[@BUY_YOUTUB_VIEWS_986]

Love you and love your vlogs ❤️

[@davislongsworth7150]

Love both and also pork brains.

[@boblowney]

Not the vegan episode! 😂but fascinating to learn how to cook them both. in so many episodes we learn a lot about anatomy.

[@dougachterberg5511]

I made both of these recipes when I was 16, both were delicious

[@chrisben3]

A lot of people seem to be turned off by organ meat (except for livers) when cooking. In European cooking, it is more common than in the US.

[@baritonebynight]

Sadly, they are becoming less popular in France. You can find Ris de veau farily easily...but pas les cervelles.

[@Dave_0993_I]

"The brain itself feels no pain, if that concerns you. For example, Paul won't miss this little piece here... which is the part|of the prefrontal lobe... which they say is the seat of good manners. . . "

[@tylertyler82]

I enjoy mine with fava beans

[@bigpeeler]

LOL 😂

[@DJxLovey]

I’m afraid to watch this… but here I go lol

[@NaomiSilverArt]

At least it's in black and white. 😂

[@ThomasDawkins88]

Before I went to France many years ago I decided that apart from what I knew I couldn't eat for allergy reasons, I was going to try anything that was put in front of me, and that included rabbit, mussels, and sweetbreads. All were delicious experiences. The rabbit was in a stew with red wine, the mussels were done in the Provençal manner, simmered in white wine with a lot of garlic (of course just about anything done that way would be good), and the sweetbreads were braised with mushroom duxelles and a velouté sauce.

[@blissfulluxurylife]

Yummmm I love rabbit.

[@joeseeking3572]

I've had them only once - at Michelin star restaurant which was selected both as a celebration and a challenge by the owner of a firm I worked for at the time. Fine - throw down the gauntlet, I'll have the sweetbreads. And they were delicious :) [Don't think you can get actual brains in a American restaurants anymore, but I'd have gone for it]]

[@baritonebynight]

Chez Napoleon at 365 W. 50th in Manhattan. The best I've ever eaten.

[@Nickelbippy]

My grandfather ate brains and eggs.. not sure what kinds, but at least part of the time it was squirrel brains. I've never even seen it and wouldn't eat it.

[@LeesaDeAndrea]

Sweetbreads & brains, oh my!

[@patrickharris5903]

Sweetbreads prepared this way are a treat. Do try it. The brains, not so much. lol

[@newenglandman2413]

Have you done it yourself? I am hesitant to try. I was very close to ordering sweetbreads at a very fine restaurant last month but did not when a friend told me that he always finds sweetbreads to have "that offal" taste. Do you find that? I feel a bit like kicking myself because I think I passed the opportunity for something very good.

[@brt5273]

​@@newenglandman2413well they are offal so yes BUT they are the mildest flavored of all the organ meats . It's one of those things that you will just never understand unless you try them. To me the flavor is similar to foie gras, though different in texture, and of course they pick up the flavor of whatever they are cooked with. It's also great in a pate, being much milder tham liver.

[@newenglandman2413]

@@brt5273 Thank you so much for that detailed and descriptive reply that I was able to understand completely in terms of the flavors you describe. Now I regret passing them over.

[@newenglandman2413]

@@brt5273 Thank you again for your response. I had been at Le Coucou in nyc and passed it/them over. I was there again last week and, thanks to you, ordered the sweetbreads. Wow First thing ... excellent and I could become addicted. But the texture made my little brain go wild. I have had the texture before but not associated with some kind of animal product, more with dairy. While my taste buds were in glory, my brain took a while to process it. I will do it again. Le Coucou has a Michelin Star. Michelin Star restaurants are the places to experiment. They have so much reputation weighing on each dish they make that I am willing to take the risk with unusual foods and varying degrees of done-ness. Thank you again so much.

[@mikieanthony777]

Oh please 😌

[@michaelcornett444]

Recipes like these come from the days when NOTHING went to waste. These days we're more comfortable with picking and choosing, but in days past you used every part you could remotely use...like they used to say about pigs, "Everything but the squeal!"

[@DavidMcFarner]

I hear some cultures even eat the squeal.. I’m in your camp. You have to draw the line somewhere.

[@andy502152004]

I think technically you don’t eat the fur and the feather; other than those are at some point edible and should not directly go to waste

[@michaelcornett444]

@@DavidMcFarner Meh...sometimes I think we may be better off using everything we can. Western society, and especially the US, wastes a LOT of food.

[@MrGrim]

"A lot of us temd to forget sweetbreads and brains" For good reason, i will not be made the villain of this story Mrs Child

[@nomadmarauder-dw9re]

A La Lecter.

[@NaomiSilverArt]

The HBO series "Julia" did an episode on this. 😂

[@azaleaf6236]

Oh they kept it very light compared to this 😂

[@ericaclark7250]

I always thought sweetbreads were the checks, learn something new everyday

[@theageofinnocence]

Gherman...

[@juaneliasartaviamoya966]

Never try them... I would!!!

[@johnbaker6125]

I think most people who live in places like I do, rural Midwestern county, may only be able to get sweetbreads if they know someone at a small local slaughterhouse/butcher shop. They are just unavailable. I don't know what local shops do with them all but unless the person bringing in a cattle/calf for slaughter requests them back, they are probably discarded or sold for pet food. Shame really, I know how much I enjoy offal that I have tried.

[@MIKECNW]

Looks like a camera at the left as she returns to the stove.

[@fabemgtw]

Bless your soul Julia,But Cow brains? I'm good🤐

[@evanfichtinger2536]

I love how the other options were red meat, red meat, red meat, red meat, red meat, and then the organs of that red meat. How did our collective cholesterol levels ever survive the last century.

[@MJK1965]

How do you know they're not still thinking? 🤔

[@jennyalvis4568]

People were so much healthier back then, before being deluded by the cholesterol myth😢

[@Nunofurdambiznez]

Good gracious... NO THANKS!!!!!!!!

[@Dorelaxen]

I grew up on Southern cooking, and we eat some nasty stuff let me tell you. This, though? Gotta say no thanks. Same with stuff like calf fries. There's other things to eat. I'll eat those. Just like Jules said. "Sewer rat might taste like pumpkin pie, but I'll never know."

[@mikieanthony777]

Scardy cat

[@KevinSigman]

4/5 zombies recommend this video.🧟🧟‍♂🧟‍♀🧟

[@Mrsstick07]

I expected her to use a cleaver on a cows head to reveal the brains!!!! Mad cow disease here we come 😮🤢