Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Sweetbread Croquettes
Ingredients
Directions
Prepare the sweetbreads
Cover the sweetbreads with cold water and salt.
Let stand for 2-3 hours.
Cover with boiling water.
Add lemon juice.
Cook until tender.
Remove tubes and membranes.
Separate sweetbreads into small pieces with a fork.
Make the filling
In a pan, cook butter and flour together.
Add cream.
Cook until thickened.
Stir in the sweetbreads.
Season to taste.
Spread mixture on a buttered plate.
Let cool.
Shape, coat and fry
Shape into croquettes.
Roll each croquette in fine bread crumbs.
Dip each croquette in egg.
Roll again in crumbs.
Fry in hot fat until nicely browned.
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.
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Lemon + peppertop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + lemontop 16% of all pairsSmell alikemoderateCooked together41,227 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Lemon + flourtop 17% of all pairsSmell alikemoderateCooked together30,404 recipes
Shared aroma: isobutyraldehyde (malty, 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
- Sweetbreads
- Provide the main meaty filling that gives the croquettes their substance.
- Cream
- Adds moisture and richness to the sauce that binds the filling.
- Butter
- Adds fat and flavour to the roux base.
- Flour
- Thickens the butter and cream into a sauce that holds the filling together.
- Egg (in the method)
- Coats the croquettes so the crumbs adhere and help them brown when fried.
The step that matters
Cook until thickened. The flour and butter roux must be cooked enough to thicken the cream fully. If the sauce stays thin, the mixture will not hold its shape, and the croquettes may fall apart when shaped or fried.
Swap the lemon
How well each one fits the dish's main ingredients (cream, butter, flour, pepper):
- Lemonthe original
- Raisinfits about as well
- Coconutfits about as well
- Avocadofits about as well
Fit is the average pairing score against cream, butter, flour, pepper. 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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