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Sweetbreads Broiled H. LA Colbert

Broiled sweetbreads seasoned with salt and pepper, drizzled with sweet oil, served with hot Colbert sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and sauce are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 15,303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sweetbreads Broiled H. LA Colbert

Ingredients

Directions

Prepare

  1. Cut each sweetbread in half.

  2. Season with salt and pepper.

  3. Pour sweet oil over them and mix well.

Broil and serve

  1. Broil on a brisk fire for 5 minutes on each side.

  2. Dress on a hot dish and serve with hot Colbert 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. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sweetbreads
The main protein, which browns on the outside under the broiler while staying tender inside.
Sweet oil
Fat that coats the surface so it browns evenly and does not dry out under the heat.
Colbert sauce
Hot sauce served over the sweetbreads, adding moisture and flavour at the table.

The step that matters

Broil on a brisk fire. Broiling is a high, direct heat, so the sweetbreads can brown quickly on the outside. Too long under the heat dries the meat and makes it tough, so the time on each side matters.

“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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