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Sweetbread Croquettes

Sweetbread croquettes made from boiled sweetbreads, cream, butter, lemon juice, flour, and fried in fat.

From an old cookbook · modernised transcription
By Tracy, Suzanne. [from old catalog] · From a historical cookbook (Internet Archive) · 8 ingredients
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Sweetbread Croquettes

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 ↓

Sweetbread Croquettes

Ingredients

Directions

Prepare the sweetbreads

  1. Cover the sweetbreads with cold water and salt; let stand two or three hours.

  2. Cover with boiling water; add lemon juice and cook until tender.

  3. Remove the tubes and membranes, and with a silver fork, separate into small pieces.

Make the filling

  1. Cook together the butter and flour.

  2. Add the cream or rich milk and cook until thickened.

  3. Add the sweetbreads; season to taste.

  4. Spread on a buttered plate and set aside to cool.

Shape and fry

  1. Shape into croquettes.

  2. Roll in fine bread crumbs.

  3. Dip in egg and roll in crumbs again.

  4. Fry in hot fat until nicely browned.

Nutrition, whole recipe (rough)

171Calories
1 gProtein
17 gFat
6 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Tracy, Suzanne. [from old catalog]. 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. See the original page.

Photo for illustrative purposes only · Contact us to use it

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sweetbreads
Form the main body of the croquettes, giving a tender, meaty filling.
Cream
Thickens into a creamy, moist base that binds the sweetbreads.
Butter
Adds richness and flavour, and with flour helps thicken the base.
Lemon juice
Adds brightness and acidity that balances the rich, creamy filling.

The step that matters

Cool the filling before shaping. As the thickened mixture cools it firms up, so it holds its shape when formed into croquettes. Shaping while it is still warm and soft makes the croquettes slump and break apart in the hot fat.

Swap the lemon

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

  1. Lemonthe original
  2. Strawberryfits about as well
  3. Coconutfits less well
  4. Mangofits less well

Fit is the average pairing score against cream, butter, pepper. 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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