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Sweetbreads of Lamb a LA Monarque

Lamb sweetbreads are boiled, larded with bacon and truffles, and served with vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Truffle and onion work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 887 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Sweetbreads of Lamb a LA Monarque

Ingredients

Directions

Prepare

  1. Soak the sweetbreads in warm water for 1-2 hours.

  2. Change the water 4 times to remove blood.

  3. Boil the sweetbreads in 3 quarts of boiling water for 3 minutes.

  4. Transfer to cold water.

  5. Once cooled, dry the sweetbreads with a kitchen cloth.

  6. Trim excess pith.

Press

  1. Place the sweetbreads smooth side down on a dish.

  2. Cover with another dish.

  3. Weigh down with a 7-pound weight for 1 hour.

Lard and serve

  1. Lard the sweetbreads by alternating rows of shredded bacon and truffles.

  2. Finish with bacon.

  3. Trim any remaining pith.

  4. Prepare vegetables for serving.

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. Truffle + oniontop 21% of all pairs
    Smell alikelow
    Cooked together887 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Sweetbreads
The main ingredient; blanching firms the meat so it can be trimmed and pressed flat.
Truffles
Contribute a strong earthy aroma that perfumes the mild sweetbread meat.
Bacon
Fat that bastes the sweetbreads from within as it renders, adding moisture and savory flavor.

The step that matters

Boiling the sweetbreads for 3 minutes. Boiling firms the delicate meat enough to trim and press it. Boiling too long toughens the proteins and leaves the texture rubbery and dry.

“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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