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Sweetbreads, a LA St. Cloud

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Truffle and crayfish work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 129 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Sweetbreads, a LA St. Cloud

Ingredients

Directions

  1. Scald and press the sweetbreads as usual.

  2. Stud the sweetbreads with pieces of black truffle or red tongue, cut into large hob-nail shapes.

  3. Make twelve openings in each sweetbread using a blunt wooden skewer.

  4. Insert the nail-like pieces of tongue into the openings perpendicularly.

  5. Braise the sweetbreads according to standard braising methods.

  6. Serve with a white Toulouse ragout and garnish with small quenelles decorated with truffles.

  7. Add a group of trimmed crayfish tails, previously tossed in a little glaze colored with lobster-coral.

  8. Slightly glaze the sweetbreads before serving.

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. Truffle + crayfishtop 14% of all pairs
    Smell alikelow
    Cooked together129 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

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