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Creamed Sweetbreads and Chicken

A dish of cubed sweetbreads simmered in white sauce with cold cooked chicken.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and chicken are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 4,513 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Sweetbreads and Chicken

Ingredients

Directions

  1. Parboil the sweetbread and cut it into ½ inch cubes.

  2. Reheat the sweetbread with equal parts of cold cooked chicken and the white sauce.

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. Sauce + chickentop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Sweetbread
Provides the tender, delicate meat that forms the main body of the dish.
White sauce
Adds moisture and a creamy, smooth coating that binds the meats together.
Cold cooked chicken
Adds bulk and a firmer texture alongside the sweetbread.

The step that matters

Reheating with the white sauce. White sauces are thickened with starch and fat, and they can separate, scorch or turn grainy if heated too hard or too fast. Gentle heat keeps the sauce smooth and lets the meats warm through evenly.

“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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