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Peppers Stuffed with Sweetbreads

Peppers stuffed with sweetbreads, butter, flour, stock, cream, and optional mushrooms, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Peppers Stuffed with Sweetbreads

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Simmer sweetbreads in boiling salted water with lemon juice for 5 minutes; then cut into small cubes.

  2. Melt butter in a pan, add flour, chicken stock, and cream; season with salt and pepper.

  3. Cook the mixture for 10 minutes, then add sweetbreads and mushrooms if using.

Bake and serve

  1. Fill the bell peppers with the mixture, cover with buttered bread crumbs.

  2. Bake at 350°F (175°C) until golden and serve on rounds of toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbreads
Provide the tender, mild meat that forms the body of the filling.
Flour
Thickens the butter and stock mixture into a binding sauce for the filling.
Cream
Adds richness and moisture, softening the sauce around the sweetbreads.
Chicken stock
Supplies liquid and savory flavor to the sauce that binds the filling.
Bell peppers
Act as edible cups that hold the filling and soften as they bake.

The step that matters

Cook the sauce for 10 minutes before adding the sweetbreads. Cooking the flour in butter and stock for the full time removes its raw taste and lets the sauce thicken properly. If the sauce stays thin, the filling will be runny and will not hold its shape in the peppers.

Swap the lemon

How well each one fits the dish's main ingredients (butter, flour, chicken, cream, pepper, mushroom, bread):

  1. Coconutfits about as well
  2. Avocadofits about as well
  3. Lemonthe original
  4. Plumfits about as well

Fit is the average pairing score against butter, flour, chicken, cream, pepper, mushroom, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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