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Blanquette of Lamb's Sweetbreads

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and potato are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,073 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Blanquette of Lamb's Sweetbreads

Ingredients

Directions

  1. Soak the sweetbreads in water, then scald them.

  2. Braise the sweetbreads in a small stewpan with very little moisture for about 15 minutes.

  3. Remove from heat and let cool, then cut into scallops.

  4. In a stewpan, combine the sweetbreads with the pure white sauce and toss until warm.

  5. Dish up the blanquette in a conical form and garnish with potatoes cut into pretty shapes.

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. Sauce + potatotop 25% of all pairs
    Smell alikelow
    Cooked together1,073 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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