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Sweetbreads of Veal a LA Dauphine

Veal sweetbreads stuffed with bacon, anchovy, herbs, and egg yolks, simmered in broth and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Sweetbreads of Veal a LA Dauphine

Ingredients

Directions

Prepare the sweetbreads

  1. Lard the sweetbreads and open them to stuff with force-meat.

  2. Make force-meat by grinding bacon with anchovy, nutmeg, lemon peel, thyme, parsley, and egg yolks.

  3. Fill the sweetbreads with the mixture and secure with wooden skewers.

Braise

  1. In a skillet, layer bacon, seasoning with pepper, salt, mace, cloves, herbs, and onion.

  2. Add thin slices of veal, then place the stuffed sweetbreads on top.

  3. Cover and cook over low heat for 8–10 minutes.

  4. Pour in boiling water or broth, cover tightly, and simmer for 2 hours.

Make the gravy and serve

  1. Remove sweetbreads, keep warm, strain the gravy, skim off fat, and reduce to about ½ pint.

  2. Return sweetbreads to the gravy for 2–3 minutes, then serve with gravy and garnish with lemon.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 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 tender meat that is stuffed and braised until soft.
Bacon
Adds fat and smoky savour that bastes the meat and flavours the gravy.
Egg yolks
Bind the force-meat so it holds together inside the sweetbreads when cooked.
Onion
Adds sweetness and aromatic depth to the braising liquid and gravy.
Veal
Lays down meaty flavour in the braising base that enriches the gravy.

The step that matters

Simmering for 2 hours. A gentle, steady simmer keeps the sweetbreads tender and the liquid from boiling hard. Too much heat toughens the proteins and can break up the force-meat.

Swap the mace

How well each one fits the dish's main ingredients (anchovy, nutmeg, lemon, thyme, parsley, egg, pepper):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against anchovy, nutmeg, lemon, thyme, parsley, egg, pepper. 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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