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Croquettes of Sweet Breads

Croquettes made from sweetbreads, mushrooms, shallots, and Allemande sauce, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Croquettes of Sweet Breads

Ingredients

Directions

Prepare the filling

  1. Blanch and braise the sweetbreads until cooked.

  2. Cut the sweetbreads into small square pieces.

  3. Cook the shallots in butter until soft.

  4. Add the Allemande sauce and reduce it.

  5. Stir in the sweetbreads and mushrooms.

  6. Season with salt, pepper, nutmeg, and parsley.

  7. Mix in the egg yolks.

  8. Allow the mixture to cool.

Shape and fry

  1. Shape the mixture into desired forms.

  2. Coat the shaped croquettes in bread crumbs.

  3. Fry the coated croquettes in hot lard until golden.

Serve

  1. Serve with mushroom or cream sauce.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Sweetbreads
Provide the main meaty filling, becoming tender when blanched and braised.
Allemande sauce
Binds the filling with a rich, creamy moisture that holds the mixture together.
Egg yolks
Add richness and help bind the mixture so it holds its shape.
Mushrooms
Add earthy flavour and moisture to the filling.
Butter
Adds fat and flavour when used to soften the shallots.

The step that matters

Allow the mixture to cool. A warm, soft filling is hard to shape and may fall apart or burst during frying. Cooling lets the sauce and egg yolks firm up so the croquettes keep their form.

Swap the nutmeg

How well each one fits the dish's main ingredients (mushroom, shallot, butter, sauce, pepper, parsley, egg):

  1. Capersfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Nutmegthe original

Fit is the average pairing score against mushroom, shallot, butter, sauce, pepper, parsley, egg. 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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