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Ris De Veau En Kari.

A dish of braised sweetbreads served in a curry sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Ris De Veau En Kari.

Ingredients

Directions

Prepare the sweetbreads

  1. Soak the sweetbreads in cold water for 2 hours.

  2. Boil the sweetbreads in 1 quart of cold water for 10 minutes.

  3. Remove the sweetbreads from the water and press them between two plates until cold.

  4. Wrap each sweetbread in buttered paper.

  5. Braise the wrapped sweetbreads in ½ pint of white stock for 30 minutes.

  6. Remove the sweetbreads from the stock and let them cool.

  7. Slice the sweetbreads with a sharp knife.

Make the curry sauce

  1. Fry the onion and garlic in 1 tablespoon of butter until soft.

  2. Add 1 pint of white stock to the pan.

  3. Add cream, curry powder, chutney, lemon juice, castor sugar, and salt to the pan.

  4. Simmer the sauce for a few minutes.

Serve

  1. Pour the curry sauce over the sliced sweetbreads.

  2. Serve.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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

  3. Lemon + garlictop 9% of all pairs
    Smell alikemoderate
    Cooked together8,893 recipes

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Sweetbreads
Provide the main protein, which firms and turns tender when gently braised.
White stock
Adds savoury liquid that cooks the sweetbreads and forms the base of the sauce.
Cream
Adds richness and a smooth, silky texture to the curry sauce.
Curry powder
Supplies the warm, aromatic spice flavour that defines the dish.
Butter
Adds fat for frying the onion and garlic, carrying flavour and aroma.
Chutney
Adds fruity sweetness and acidity that balance the spiced sauce.

The step that matters

Pressing the sweetbreads until cold. Pressing while cooling squeezes out moisture and firms the tissue, so the sweetbreads slice cleanly instead of crumbling.

Swap the clove

How well each one fits the dish's main ingredients (cream, butter, lemon, sugar, onion, garlic):

  1. Parsleyfits better
  2. Thymefits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against cream, butter, lemon, sugar, onion, garlic. 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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