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Escalloped Sweetbreads in Butter

Sweetbreads coated in flour, egg, and breadcrumbs, then cooked with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Escalloped Sweetbreads in Butter

Ingredients

Directions

Prepare

  1. Cut the sweetbreads in half lengthwise.

  2. Season with salt and pepper, then roll in flour.

Coat and cook

  1. Beat the egg and pour it over the sweetbreads.

  2. Add the piece of butter.

  3. Roll the sweetbreads in fresh bread crumbs.

  4. Place in a bag and cook for 35 minutes.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + walnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

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

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

Flour and butter 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

Sweetbreads
Main protein, which turns tender and mild when cooked gently in a moist, enclosed setting.
Flour
Dry coating that helps the egg and crumbs adhere to the sweetbreads.
Egg
Liquid binder that holds the bread crumb coating in place.
Fresh bread crumbs
Outer coating that gives the finished dish a crisp, golden surface.
Butter
Fat that adds richness and flavor to the coated sweetbreads.

Swap the walnut

How well each one fits the dish's main ingredients (pepper, flour, egg, butter, bread):

  1. Almondfits better
  2. Chestnutfits about as well
  3. Walnutthe original
  4. Beansfits about as well

Fit is the average pairing score against pepper, flour, egg, butter, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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