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Cotelettes of Sweetbreads

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Cotelettes of Sweetbreads

Ingredients

Directions

  1. Soak the sweetbreads for 1 hour.

  2. Boil them in water for 5 minutes, then let them cool.

  3. Simmer the sweetbreads in the gravy until cold.

  4. Cut the sweetbreads into 1-inch square pieces.

  5. Skewer the sweetbreads alternately with bacon or calf's udder pieces.

  6. Dip the skewers into beaten eggs, then coat with bread crumbs.

  7. Shape them with a knife and fry in hot fat until lightly browned.

  8. Serve with white or brown Italian 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

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