Testicle (food)
The testicles of calves, lambs, cocks, and other animals are eaten in many parts of the world, under a wide variety of euphemistic culinary names. Testicles are a by-product of the castration of young male animals raised for meat, so were probably a late-spring seasonal specialty,[1] though nowadays they are generally frozen and available year-round.
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[edit] Cookery
Testicles are cooked in a variety of ways: sauteed and sauced, fricasseed, deep-fried with breading or batter, in pies, poached, roasted, and so on. Before cooking, they are generally scalded, skinned, and soaked in cold water.[2]
[edit] Names
Testicles are known by a wide variety of euphemisms, including 'stones', 'mountain oysters', 'prairie oysters', and so on.[3][1] Lamb testicles in particular are often called 'Lamb fries' or simply 'fries' (though that may also refer to other organ meats).[4] The French term animelles is occasionally encountered. In UK, sweetmeat is commonly used (compare sweetbread).
[edit] World variants
[edit] Greece and Cyprus
In Greece and Cyprus, testicles (Greek αμελέτητα) are often served grilled.
[edit] United States
In the United States, bull testicles are usually served breaded and deep-fried as an appetizer, under the name "Rocky Mountain oysters".
[edit] Notes
- ^ a b Laura Mason, in Oxford Companion to Food, s.v. 'Testicles'
- ^ Prosper Montagné, Larousse Gastronomique, 1938
- ^ Oxford English Dictionary s.v. 'stone' 11a, 'mountain' and 'prairie oyster' 2
- ^ Oxford English Dictionary, s.v. 'fry' n2 2b
