SWEETBREADS

Frank Brigtsen sautées sweetbreads and serves them with potato leek cake, shiitakes, capers and lemon roasted garlic sauce at Brigtsen's. Iris poaches sweetbreads in red wine Courtbouillon, presses them with sage leaves, dusts them with flour and then pan fries them. Alberta presents sweetbreads with rosti potatoes and roasted garlic Marsala. The sweetbread preparation at Galatoire's involves poaching them with bay leaves and peppercorns, tossing them in flour, sautéing them in butter and covering them with a French caper and butter sauce.