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Sweetbread Croquettes

Sweetbread croquettes are small, fried cylinders made from sweetbreads, mushrooms, cream, and seasonings, served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Sweetbread Croquettes

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sweetbread Croquettes

Ingredients

Directions

Prepare the filling

  1. Parboil and cool the sweetbreads, then chop them finely.

  2. Add the chopped mushrooms, pepper, parsley, and salt to the sweetbreads.

  3. Heat the cream slowly in a saucepan.

  4. Rub the flour and butter together, then stir into the boiling cream until smooth.

  5. Add the sweetbread mixture and simmer for 3 minutes.

  6. Quickly stir in the beaten eggs and remove from heat immediately.

  7. Pour the mixture onto a platter and let it cool for at least 2 hours.

Shape and fry

  1. Shape the cooled mixture into cylinders with your hands.

  2. Roll the cylinders in beaten egg, then in bread or cracker crumbs.

  3. Fry in plenty of hot lard, using a frying basket if available.

Serve

  1. Serve with white sauce or Bechamel 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.

Photo for illustrative purposes only · Contact us to use it

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

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

What each ingredient does

Sweetbreads
Provide the main body and soft, tender texture of the filling.
Cream
Adds moisture and richness, and with the flour and butter forms a thick binding sauce.
Flour
Thickens the cream into a smooth sauce that holds the filling together.
Butter
Adds fat and flavour and helps form the smooth, thickened base with the flour.
Eggs
Bind the mixture when stirred in, and form the coating that helps crumbs stick.
Mushrooms
Add earthy flavour and moisture to the filling.

The step that matters

Quickly stir in the beaten eggs and remove from heat immediately.. Eggs set when heated, so overheating or stirring too long can scramble them and make the mixture grainy instead of smoothly bound.

“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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