Nothing like eating a little spit gland - that's what sweetbreads are. They're the salivary gland on a cow. The chefs swear up and down their tasty. I think they taste like paste with the consistency of an old sponge. Quail is deboned and the breasts are reserved for the pastry while the legs go into the stufing with chicken livers. Yum, this just keeps getting better and better. The quail, stuffing and sweetbreads are then wrapped in puff pastry and baked. Anyone want the recipe??