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Creamed Sweetbreads

A dish of sweetbreads cooked with mushrooms in cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Sweetbreads

Ingredients

Directions

  1. Cut the sweetbreads into small pieces.

  2. Cook the sweetbreads with the finely chopped mushrooms in a good cream sauce for a few minutes.

  3. Season well to taste.

  4. For variation, add the mixture to a fresh Béchamel sauce.

  5. If using fresh mushrooms, use less than canned mushrooms.

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 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

Sweetbreads
Provide the tender, delicate meat that forms the body of the dish.
Finely chopped mushrooms
Add earthy flavour and moisture to the creamy mixture.
Cream sauce
Carries the dish, adding richness and a smooth, creamy texture.

The step that matters

Using less fresh mushrooms than canned. Fresh mushrooms release more moisture and flavour than canned ones, so using too many can thin the sauce and dilute the dish.

“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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