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Sweet Breads Creamed

Sweet bread pieces cooked with mushrooms in a butter‑flour‑milk sauce, finished with beaten eggs.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sweet Breads Creamed

Ingredients

Directions

Prepare

  1. Cut the prepared sweet breads into small pieces until you have 1 cupful.

  2. Add 1 cupful of mushrooms.

Make the sauce

  1. Make a cream sauce of 1 tablespoonful of butter into which 1 tablespoonful of flour has been stirred and 1 cup of milk.

  2. Flavor with salt, paprika and a little lemon juice.

Combine and serve

  1. Add the sweet breads and mushrooms.

  2. Allow to cook about 8 minutes, then add the yolks of 2 eggs well beaten.

  3. Stir quickly and serve at once.

Nutrition, whole recipe (rough)

818Calories
30 gProtein
26 gFat
115 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Mushroom1/2 cup sliced (35g)15
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
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 North End Club (Chicago, Ill.). 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.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Sweet breads (in the method)
Provides the tender, meaty pieces that make up the body of the creamed dish.
Mushrooms
Add moisture and an earthy flavor, and soften as they cook in the sauce.
Butter
Adds richness and fat, and forms the base of the roux with flour.
Flour
Thickens the butter and milk into a smooth cream sauce.
Milk
Forms the liquid base of the cream sauce, giving it a creamy body.
Eggs
Yolks thicken and enrich the sauce as they set with gentle heat.

The step that matters

Adding the beaten egg yolks. Egg yolk proteins set with heat and can curdle or turn grainy if the sauce is too hot or left unstirred. Stirring quickly while adding the yolks spreads them evenly, so the sauce thickens smoothly and stays creamy.

“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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