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Larded Sweetbreads, Saute

Larded sweetbreads are sweetbreads stuffed with fat salt pork and sautéed in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Larded Sweetbreads, Saute

Ingredients

Directions

Prepare

  1. Parboil and blanch the sweetbreads.

  2. Using a larding needle or a sharp knife, insert 4 to 5 thin strips of fat salt pork into each sweetbread, letting the ends project on each side.

Cook

  1. In a skillet, melt 1 tablespoon of butter.

  2. Cook the sweetbreads in the butter, turning them often, and let them cook slowly.

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. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Sweetbreads
Main tender protein that becomes creamy inside and browns on the outside when cooked slowly.
Fat salt pork
Adds fat and savory flavor that bastes the sweetbreads from within as it melts.
Butter
Conducts heat in the skillet and promotes golden browning on the sweetbreads.

The step that matters

Cook the sweetbreads slowly in the butter. Low, gentle heat lets the fat render and the interior warm through before the outside over-browns. Turning them often promotes even browning and keeps butter from burning.

“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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