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Beignets De Ris De Veau

Fritters made from sliced veal sweetbreads seasoned and fried in lard.

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

Beignets De Ris De Veau

Ingredients

Directions

Prepare

  1. Sprinkle sweetbread slices with pepper, salt, nutmeg, parsley, and lemon juice.

  2. Dip the slices into the Fritter Batter.

Fry and serve

  1. Heat lard in a kettle to at least 1½ inches deep until boiling.

  2. Drop in the sweetbread slices and fry for 2 to 3 minutes until light golden brown.

  3. Remove fritters and drain on brown paper in the oven.

  4. Arrange on a dish in a circle on cut paper or a folded napkin.

  5. Serve with Tartare or Tomato Sauce.

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. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

What each ingredient does

Sweetbreads
Serve as the tender main filling inside the crisp fritter coating.
Fritter batter
Forms a crisp golden coating that protects the sweetbread while it fries.
Lard
Frying fat that transfers heat to the batter, browning it and crisping the surface.
Lemon juice
Adds acidity that brightens the mild, rich flavor of the sweetbreads.

The step that matters

Frying the fritters in hot lard. Lard must be boiling before the slices go in. If the fat is too cool, the batter absorbs oil and turns greasy instead of crisping quickly, and the sweetbreads can overcook while the coating catches up.

Swap the nutmeg

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

  1. Marjoramfits better
  2. Thymefits better
  3. Dillfits better
  4. Nutmegthe original

Fit is the average pairing score against pepper, parsley, lemon. 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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