Skip to main content
Main

Scollops of Sweetbreads, a LA Podle'tte

Scallops of sweetbreads sautéed with clarified butter, seasoned, simmered in sauce d la Poulette, served with potato croquettes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Scollops of Sweetbreads, a LA Podle'tte

Ingredients

Directions

Prepare

  1. Scald the sweetbreads in the usual manner.

  2. Cut them into circular scallops.

Cook and finish

  1. Place them in a sauté pan with a little clarified butter.

  2. Season with pepper, coarse sea salt, chopped parsley, and lemon juice.

  3. Simmer over moderate heat for about 10 minutes.

  4. Transfer to a stewpan with enough sauce d la Poulette.

  5. Add scallops of mushrooms or truffles.

  6. Gently toss over heat until hot.

  7. Dish up in a pyramidal form and serve with potato croquettes.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 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

Sweetbreads
Provide the tender, delicate meat that forms the body of the dish.
Clarified butter
Adds richness and carries flavour while cooking the scallops without browning them.
Lemon juice
Adds acidity that brightens the rich butter and sauce.
Sauce d la poulette
Provides a creamy, moist coating that binds the dish together.
Mushrooms or truffles
Add earthy aroma and savoury depth to the sauce.

The step that matters

Simmer over moderate heat for about 10 minutes. Sweetbreads are delicate; gentle, moderate heat keeps them tender and moist, while high heat toughens the proteins and dries the surface.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes