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Croquettes of Sweet Breads

Croquettes made from sweet bread, soaked, boiled, battered, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Croquettes of Sweet Breads

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the sweet breads

  1. Soak sweet breads in cold water with vinegar or lemon juice for 1 hour.

  2. Cook sweet breads in boiling water for 20 minutes.

  3. Transfer them to cold water to harden.

  4. Once cold, remove the skin and tear into pieces no larger than an oyster.

Coat and fry

  1. Make a batter with 1 egg, a little milk, and flour.

  2. Dip the sweet breads into the batter and fry in hot fat until golden brown.

  3. Season with salt and pepper.

  4. Alternatively, dip in beaten egg and roll in cracker crumbs before frying.

  5. Drain on brown paper to remove excess grease.

Serve

  1. Serve hot with sliced lemon and parsley.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Sweet breads
Form the main body of the croquettes, giving a tender, delicate interior.
Egg
Binds the batter so it coats the pieces and holds together in the hot fat.
Flour
Thickens the batter into a coating that browns and crisps during frying.
Vinegar or lemon juice
Acidity in the soaking water helps keep the sweet breads pale and firm.

The step that matters

Frying in hot fat until golden brown. The fat must be hot enough to set the batter quickly and brown it. If it is too cool, the coating absorbs grease, turns soggy and the pieces may fall 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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