L’Escargot
831-620-1942
Mission and Fourth, Carmel-by-the-Sea
**L’Escargot**
*Ris de Veau Yvan Nopert*
This delicacy, served at L’Escargot for over 50 years in both appetizer and entree portions, is a country French classic. (In English, it’s “Yvan Nopert’s veal sweetbreads.”) Five ingredients create a sumptuous symphony of flavors and textures, sweet and creamy, while savory, just salty enough to tantalize the tongue—and a puff pastry “chapeau” adds a bit of crispness. What are sweetbreads? They are, in this case, the pancreas and thymus glands from veal. Why are they called sweetbreads? Because no one would eat them if they were called pancreas and thymus glands. Actually, the first use of the term “sweetbreads” in this context seems to date to the 16th century, but its origin remains unclear. Mission and Fourth, Carmel, (831) 620-1942, www.escargot-carmel.com
