In the late 19th century, choesels was one of the most popular meals in Bruxelles, a dish consisting of veal sweetbreads simmered in a sauce made with Belgian Gueuze lambic beer. The dish is very labor-intensive, and it can take nearly a whole day to prepare it, until the offal becomes tender enough for consumption.

For various reasons, choesels is not as popular today as it was in the past, even though Escoffier himself described it in his famous book Le Guide Culinaire.