Veal Sweetbreads Meuniere @ La Crepe Nanou
This is the classic way to prepare the thymus gland of a veal calf. It’s a two-step process, starting with poaching the sweetbreads, then pan-frying them in butter. The meuniere sauce (brown butter) is a byproduct of the latter process. Eating sweetbreads for the first time reveals that they’re better than you thought they’d be, with the flavor of veal times two. They’re rich, so an appetizer is a better idea than an entree. It’s perfectly light and toasty here.
La Crepe Nanou. Uptown: 1410 Robert . 504-899-2670.
This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.