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Sweetbreads a LA Dauphine

Sweetbreads a la Dauphine is a braised sweetbread dish with bacon, carrots, onions, and glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and onion are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Sweetbreads a LA Dauphine

Ingredients

Directions

Prepare

  1. Pare off the fat and sinews from the sweetbreads.

  2. Blanch the sweetbreads in warm water, then parboil them.

  3. When cold, lard the sweetbreads.

Stew

  1. Rub a stew-pan with fresh butter.

  2. Add sliced carrots and onions to the pan.

  3. Layer slices of fat bacon in the pan.

  4. Place the sweetbreads on top of the bacon.

  5. Sprinkle a little coarse sea salt over the sweetbreads.

  6. Stew with high heat on top and low heat beneath for 45 minutes.

  7. Drain the sweetbreads.

Glaze and serve

  1. Place them in a pan with glaze and bacon underneath.

  2. Leave the sweetbreads in the glaze until dinner.

  3. Drain them again.

  4. Glaze them to a fine brown.

  5. Serve with sorrel or endive.

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. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + carrottop 24% of all pairs
    Smell alikemoderate
    Cooked together10,083 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
Form the main body of the dish, becoming tender and rich when stewed and glazed.
Fresh butter
Greases the pan and adds richness and flavour to the stew.
Slices of fat bacon
Lays under the sweetbreads, adding fat and savoury flavour as it renders during stewing.
Sliced carrots
Flavour the stew base, adding gentle sweetness and aroma.
Sliced onions
Flavour the stew base, adding savoury depth and aroma.

The step that matters

Glaze them to a fine brown. Browning relies on surface heat and dry contact with the glaze; sweetbreads that are still wet or undrained will steam rather than colour, so drain them well before glazing.

Swap the carrot

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

  1. Potatofits better
  2. Chivefits better
  3. Leekfits better
  4. Carrotthe original

Fit is the average pairing score against butter, onion. 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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