Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Curried Attelets
Ingredients
Directions
In a stewpan, melt the butter over medium heat.
Add the sweetbreads and veal or mutton slices.
Sprinkle in the curry powder and stir to coat evenly.
Cook until the meat is tender and fully cooked.
Serve hot.
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.
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Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Throat sweetbreads
- Provide the tender, delicate meat that forms the body of the dish.
- Veal or mutton
- Adds a richer meat flavour and firm texture to the dish.
- Butter
- Carries the curry powder and enriches the dish with fat and flavour.
- Curry powder
- Adds aromatic spice that flavours the meat and the butter.
The step that matters
Cook until the meat is tender and fully cooked. Sweetbreads and veal or mutton need enough gentle heat to become tender and safe to eat. Stopping early leaves meat firm and undercooked, while overcooking dries it out and toughens the proteins.
“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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