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Moulded Sweetbreads

A molded sweetbread made by mixing sweetbread cubes with chicken forcemeat, decorated with truffles, baked in a water bath.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Moulded Sweetbreads

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Parboil the sweetbreads and cut them into small cubes.

  2. Fold the cubes into the chicken forcemeat.

Mould and bake

  1. Decorate a border mould with truffles and fill it with the mixture.

  2. Place the mould in a pan of hot water and cover it with buttered paper.

  3. Bake at 350°F (175°C) until firm.

Serve

  1. Remove from the mould and pour Truffle Sauce around it.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Sweetbreads
Provide the tender, meaty pieces that give the mould its main body and texture.
Chicken forcemeat
Binds the mixture and sets when baked, holding the moulded shape firm.
Egg whites
Help the forcemeat set into a firm, cohesive mass when heated.
Heavy cream
Adds moisture and richness, keeping the forcemeat soft and smooth.

The step that matters

Baking in a water bath. Baking the mould in a pan of hot water moderates the heat so the forcemeat sets gently and evenly. Too much direct heat can make the mixture curdle, tough, or split.

“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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