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Sweet Breads

Fried sweet breads served with a peppered cream sauce and optional mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Sweet Breads

Ingredients

Directions

Prepare the sweet breads

  1. Scald the sweet breads in salted water, then remove the stringy parts.

  2. Soak in cold water for a few minutes and dry with a towel.

  3. Dip in egg and coat with bread crumbs.

Fry and make the sauce

  1. Fry in butter until browned.

  2. Place in a hot dish.

  3. In a pan, combine sweet cream, pepper, coarse sea salt, and chopped parsley.

  4. Add flour and bring to a boil.

Serve

  1. Pour the sauce over the sweet breads and add mushrooms if desired.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Sweet breads
Main protein; a tender, delicate texture once scalded and fried.
Egg
Binds the bread crumbs so they adhere to the sweet breads during frying.
Bread crumbs
Form a crisp, browned crust when fried in butter.
Butter
Fat that carries heat for frying and browns the coating, adding flavor.
Sweet cream
Adds richness and body to the sauce, giving it a smooth, silky texture.
Flour
Thickens the cream sauce as it comes to a boil.

The step that matters

Add flour and bring the sauce to a boil. Flour must be cooked with the liquid cream to thicken it smoothly; if added without enough heat and stirring it can clump or stay pasty. Bringing it to a boil lets the starch swell and set the sauce.

Swap the parsley

How well each one fits the dish's main ingredients (bread, egg, butter, cream, pepper, flour, mushroom):

  1. Nutmegfits better
  2. Parsleythe original
  3. Thymefits about as well
  4. Tarragonfits about as well

Fit is the average pairing score against bread, egg, butter, cream, pepper, flour, mushroom. 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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