Skip to main content
Main

A Souties of Sweetbread

Sautéed sweetbreads cooked with butter, shallots, parsley, mushrooms, pepper, salt, and sauce Tourni, garnished with paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

A Souties of Sweetbread

Ingredients

Directions

Prepare

  1. Blanch the sweetbreads.

  2. Slice the sweetbreads.

  3. Butter a sauté pan.

Sauté

  1. Sprinkle the pan with shallots, parsley, mushrooms, pepper, and salt.

  2. Add the sweetbreads to the pan and cook over the stove for a few minutes, turning them.

Sauce and serve

  1. Place the sweetbreads around the dish.

  2. Heat the sauce Tourni in a saucepan.

  3. Pour the sauce over the sweetbreads.

  4. Reserve some sauce for the middle of the dish.

  5. Garnish with paste.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

What each ingredient does

Sweetbreads
Main protein; blanching firms them so slicing holds and sautéing browns the surface.
Butter
Fat that conducts heat in the pan and promotes browning of the sweetbreads and aromatics.
Shallots
Add a mild, sweet aromatic base that softens and flavors the pan juices.
Mushrooms
Release moisture and savory flavor that combines with the pan juices during sautéing.

The step that matters

Cooking the sliced sweetbreads in the pan. Sweetbreads are delicate and can dry out or toughen with high heat or overcooking. Brief, moderate sautéing with turning gives an even golden surface while keeping the interior tender.

Swap the parsley

How well each one fits the dish's main ingredients (butter, shallot, mushroom, pepper, sauce):

  1. Capersfits better
  2. Thymefits about as well
  3. Parsleythe original
  4. Tarragonfits about as well

Fit is the average pairing score against butter, shallot, mushroom, pepper, sauce. 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.

You might also like

Mushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes