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To Fricassee Sweetbreads Brown

A dish of diced sweetbreads battered and fried, then simmered in gravy and garnished with lemon or barberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

To Fricassee Sweetbreads Brown

Ingredients

Directions

Prepare

  1. Scald the sweetbreads and let them cool.

  2. Cut the sweetbreads into dice the thickness of a crown piece.

Cook and serve

  1. Dip the diced sweetbreads in batter and fry them in fresh butter until nicely browned.

  2. Prepare gravy and simmer the sweetbreads in it for 8 to 10 minutes.

  3. Place the sweetbreads on a dish and pour the gravy over them.

  4. Garnish with lemon or barberries.

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. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that forms the body of the dish.
Batter
Forms a crisp, golden coating that protects the meat during frying.
Fresh butter
Fries the batter to browning and adds rich flavour to the coating.
Gravy
Supplies moisture and savoury flavour as the sweetbreads simmer and are served.

The step that matters

Frying the battered sweetbreads in butter. Butter browns at a moderate temperature and can burn if it gets too hot, leaving the batter dark outside and the sweetbreads underdone inside. Keep the heat steady so the coating browns evenly while the meat cooks through.

“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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