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Broiled Sweetbreads

Broiled sweetbreads seasoned with salt and pepper, coated in butter and flour, served on toast with optional bacon and maitre d'hotel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Broiled Sweetbreads

Ingredients

Directions

Prepare

  1. Prepare and trim the sweetbreads.

  2. Season with salt and pepper.

  3. Roll in melted butter, then in flour.

Broil and serve

  1. Broil until a delicate brown.

  2. Serve on toast with or without a strip of bacon and some maitre d'hotel 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Veal sweetbreads
Main protein; its tender, delicate texture is the centre of the dish.
Melted butter
Coats the sweetbreads, carrying fat that promotes even browning under the broiler.
Flour
Forms a thin dry coating that helps the surface brown and crisp.
Toast
Provides a crisp base that holds the sweetbreads and absorbs their juices.

The step that matters

Broil until a delicate brown. Sweetbreads are delicate and cook quickly under intense heat. Watch closely so the surface browns without drying or overcooking the tender interior.

“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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