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Sweetbreads of Veal a LA Dauphine

A veal sweetbread dish stuffed with seasoned forcemeat, stewed with bacon, onions, and aromatics, served in reduced gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 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.

  2. Open the sweetbreads to stuff with forcemeat.

  3. Make forcemeat by grinding the flesh of the fowl with the bacon.

  4. Season the forcemeat with anchovy, nutmeg, lemon peel, thyme, and parsley.

  5. Mix the forcemeat with the egg yolks.

  6. Fill the sweetbreads with the mixture.

  7. Secure the sweetbreads with skewers.

Braise

  1. Layer bacon in a stewpan.

  2. Season the bacon with pepper, salt, mace, cloves, herbs, and sliced onion.

  3. Add thin slices of veal.

  4. Place the stuffed sweetbreads on top.

  5. Cover and cook over low heat for 8-10 minutes.

  6. Add boiling water or broth.

  7. Cover and let it stew gently for 2 hours.

Finish the gravy and serve

  1. Remove the sweetbreads, keep them warm.

  2. Strain the gravy.

  3. Skim off fat.

  4. Reduce the gravy to about ½ pint.

  5. Return the sweetbreads to the gravy for 2-3 minutes.

  6. 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
Their tender, delicate flesh is the main body of the dish, cooked gently until soft.
Egg yolks
Bind the forcemeat so it holds together inside the sweetbreads when cooked.
Fat bacon
Adds fat and savoury richness to the forcemeat and the braising base.
Fowl
Provides the lean meat that is ground into the forcemeat for stuffing.
Onion
Adds aromatic sweetness and flavour to the braising liquid and gravy.

The step that matters

Gentle stewing of the stuffed sweetbreads. Cooking over low heat for a long, gentle stew keeps the sweetbreads tender and stops the egg-bound forcemeat from toughening or breaking apart.

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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