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Sweetbread a LA Victoria

A savory sweetbread dish with mushrooms, cream, and lemon, coated in breadcrumbs and fried, served with Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sweetbread a LA Victoria

Ingredients

Directions

Prepare the sweetbreads

  1. Boil sweetbreads in salted water with 1 tablespoon lemon juice.

  2. Drain and cover with cold water.

  3. Chop sweetbreads finely.

  4. Mix with enough chopped mushrooms to make 1 pint.

Make the filling

  1. Melt butter in a pan.

  2. Add flour, salt, and pepper. Stir until smooth.

  3. Slowly add cream and cook until thickened.

  4. Stir in 1 tablespoon lemon juice, nutmeg, parsley, and beaten egg.

  5. Add sweetbreads and mushrooms to the mixture.

  6. Pour onto a dish to cool.

Shape, coat and fry

  1. Shape mixture into palm-sized portions.

  2. Roll portions in bread crumbs.

  3. Dip in diluted egg.

  4. Coat again in bread crumbs.

  5. Fry in hot lard until golden brown.

  6. 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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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 texture of the filling.
Mushrooms
Add bulk and earthy flavour to the chopped sweetbread mixture.
Butter
Adds richness and fat to the base for the sauce.
All-purpose flour
Thickens the butter and cream into a smooth, binding base.
Cream
Adds moisture and richness, thickening into a soft binding sauce.
Beaten egg
Binds the filling so it holds its shape for coating and frying.

The step that matters

Cooling the mixture before shaping. The filling must cool and firm enough to hold its shape; shaping it warm makes it soft and sticky, so the coated portions may break open in the hot lard.

“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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