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Fried Sweetbread

Fried sweetbread is a dish of blanched calf heart sweetbread sliced, coated in egg and breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fried Sweetbread

Ingredients

Directions

Cook the sweetbread

  1. Blanch the sweetbread as in the recipe for boiled sweetbread.

  2. Place the sweetbread in a saucepan with enough second stock to cover it.

  3. Simmer for about 40 minutes until tender.

  4. Remove the sweetbread and place it on a plate, pressing it with another plate.

  5. Once cold, cut into slices.

Coat and fry

  1. Dip the slices in egg.

  2. Coat the slices with breadcrumbs.

  3. Fry the slices gently in butter.

  4. Alternatively, fry the slices in boiling fat if desired.

Drain and serve

  1. Drain well and serve on a dish garnished with fried parsley.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Calf's heart sweetbread
The main ingredient, which becomes tender when simmered gently in stock.
Second stock
Gently cooks the sweetbread, adding moisture and savoury flavour.
Egg
Acts as a binder so the breadcrumbs stick to the slices.
Breadcrumbs
Form a crisp, golden coating when fried.
Butter
Provides the frying fat, adding richness and encouraging browning.

The step that matters

Fry the slices gently in butter. Butter contains milk solids that burn at high heat, so moderate heat is needed to brown the breadcrumb coating evenly without darkening or bitter flavours before the slices are heated through.

“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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