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Saute of Sweetbreads with Asparagus Peas

A sauté of sweetbreads cooked with asparagus peas in clarified butter, seasoned with pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Saute of Sweetbreads with Asparagus Peas

Ingredients

Directions

Prepare

  1. Disgorge and blanch the sweetbreads.

  2. Cut them into pieces the size and shape of chicken fillets.

Sauté

  1. Heat clarified butter in a sauté pan.

  2. Add the sweetbreads to the pan and season with a little pepper.

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. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that is the centrepiece of the dish.
Clarified butter
Carries heat evenly in the pan and adds rich flavour while browning the sweetbreads.

The step that matters

Blanching the sweetbreads. Blanching firms the outer membrane and sets the surface so the pieces hold their shape and can be sautéed without falling apart. Skipping or rushing this step leaves the meat soft and prone to breaking.

“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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