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Sweetbread a LA Diplomat

A sweetbread dish coated in breadcrumbs and fried, served with Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Sweetbread a LA Diplomat

Ingredients

Directions

Make the filling

  1. Sauté the chopped onion in butter until soft.

  2. Add flour, cream, and white stock; season with salt and cayenne.

  3. Stir in the egg yolks and cook until thickened.

  4. Mix in mushrooms, truffles, sweetbread trimmings, and parsley.

  5. Add sherry wine and let the mixture cool.

Coat and fry

  1. Spread the mixture on sautéed sweetbreads that have been parboiled.

  2. Dip the sweetbreads in diluted egg and coat with bread crumbs.

  3. Fry in hot fat until golden brown.

Serve

  1. Serve with Allemande 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. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

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

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg yolks
Thicken the cream-and-stock base into a rich, set filling as they cook.
Butter
Softens the onion and adds richness and flavour to the filling.
Flour
Thickens the cream and stock into a smooth, spreadable base.
Mushrooms
Add earthy savoury flavour and body to the filling.
Truffles
Add a concentrated, aromatic earthy flavour to the filling.
Cream
Adds moisture and richness, giving the filling a smooth texture.

The step that matters

Cool the filling before spreading. Spreading warm filling on the sweetbreads can make it runny and cause it to slide off. Letting it cool and thicken keeps it in place through the egg and crumb coating and the hot frying.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, cream, egg, mushroom, truffle, parsley):

  1. Shallotfits better
  2. Chivefits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, cream, egg, mushroom, truffle, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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