Name: Sweetbreads with Cream Sauce
Ingredients: prepared sweetbread; steck (stock); rice flour; water; cream; seasoning (to taste)

Why it works: Rice and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sweetbreads with Cream Sauce

Ingredients

Directions

Cut the prepared sweetbread into pieces.
Place the sweetbread in a lined saucepan with the stock and cover.
Simmer until tender.
Remove the sweetbread and keep warm on toast.
Mix the rice flour with a little water and add to the stock in the saucepan.
Stir over heat until boiling, then boil for five minutes.
Add the cream and season to taste.
Pour the sauce over the sweetbreads and serve.

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.

Rice + flourtop 16% of all pairs

Smell alikemoderate

Cooked together6,611 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + creamtop 20% of all pairs

Smell alikemoderate

Cooked together30,481 recipes

Shared aroma: acetaldehyde (pungent, ethereal).
Rice + creamtop 23% of all pairs

Smell alikelow

Cooked together3,399 recipes

Shared aroma: 2-nonanone (fruity, floral).