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Sweetbread Croquettes

A dish of sweetbread and mushroom croquettes fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Sweetbread Croquettes

Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Sweetbread Croquettes

Ingredients

Directions

Prepare

  1. Parboil the sweetbreads and cut them into small pieces.

  2. Cut the mushrooms into small pieces.

Make the filling

  1. In a saucepan, combine the flour and butter, and stir until smooth.

  2. Add the cream and beat until well mixed.

  3. Stir in the sweetbreads and mushrooms.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Fry the croquettes in hot lard until golden brown.

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.

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Provide the main meaty filling that gives the croquettes their body and flavour.
Flour
Thickens the butter and cream into a smooth base that holds the mixture together.
Butter
Adds richness and fat, helping the flour mixture stay smooth and tender.
Cream
Adds moisture and richness, loosening the flour base into a creamy binder.
Egg yolks
Add richness and help bind the mixture so it holds its shape.

The step that matters

Fry the croquettes in hot lard until golden brown. The mixture is soft and moist inside, so frying in hot fat quickly sets and browns the outer surface. Oil that is too cool lets the croquettes absorb grease and break apart.

“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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