Skip to main content
Main

Croquets of Sweetbreads

Croquettes of Sweetbreads are fried sweetbread balls or rolls coated with puff pastry and grated bread, served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Croquets of Sweetbreads

Ingredients

Directions

Prepare the sweetbreads

  1. Remove the gills from the cold sweetbreads.

  2. Boil them in sauce veloute until cold.

Shape and fry

  1. Form the sweetbreads into balls or rolls about 2 inches long.

  2. Fry the sweetbread balls until golden brown.

  3. For rissoles, enclose the sweetbread meat in rolled out puff pastry.

  4. Brush the pastry with the beaten egg and sprinkle with grated bread.

  5. Fry until light brown.

Serve

  1. Serve with fried parsley in the middle.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  3. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  4. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that forms the filling of the croquettes.
Sauce veloute
Binds the sweetbreads with a creamy, moist coating that keeps the filling soft.
Puff pastry
Wraps the filling for the rissoles, giving a flaky, crisp outer layer when fried.
Beaten egg
Brushed on the pastry to promote even browning and help the grated bread adhere.
Grated bread
Forms a crisp, golden crust on the outside when fried.

The step that matters

Boil the sweetbreads in sauce veloute until cold. The sweetbreads must be fully cooled and set in the sauce so they hold their shape when shaped and fried. If they are shaped while still warm or soft, they can break apart in the hot oil.

Swap the parsley

How well each one fits the dish's main ingredients (sauce, egg, bread):

  1. Capersfits better
  2. Nutmegfits about as well
  3. Parsleythe original
  4. Tarragonfits about as well

Fit is the average pairing score against sauce, egg, bread. 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.

More sweetbread croquettes recipes

Chicken 7 See all 61 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes