Testicles as food(Redirected from Testicle (food))
The testicles of calves, lambs, roosters, turkeys, and other animals are eaten in many parts of the world, often under euphemistic culinary names. Testicles are a by-product of the castration of young animals raised for meat, so they were probably a late-spring seasonal specialty, though nowadays they are generally frozen and available year-round.
Testicles are cooked in a variety of ways: sautéed 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.
In English, testicles are known by a wide variety of euphemisms, including 'stones', 'Rocky Mountain oysters', 'prairie oysters', and so on. Lamb testicles are often called 'lamb fries' or simply fries (though that may also refer to other organ meats).
Euphemisms are used in many other languages. In Spanish-speaking countries in Latin America, they are known as huevos de toro 'bull eggs'; in Turkish, as "koç yumurtası" 'ram egg' or "billur"; in Chinese, as Simplified Chinese: 牛宝; Traditional Chinese: 牛寶; Pinyin: niú bǎo 'ox treasures'; in Greek, as αμελέτητα 'unmentionables'.
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Greece, Cyprus, Morocco, Iran, and TurkeyEdit
In Greece, Cyprus, Morocco, Iran, and Turkey, lamb testicles are often grilled on coals.
In the United States, bull testicles are usually served breaded and deep-fried as an appetizer, under the name "Rocky Mountain oysters".The same dish is often served with a demi-glace in Canada and known as 'prairie oysters.'
Media related to testicles (meat) at Wikimedia Commons