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Veal Sweetbreads a LA Bechamelle

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and mushroom are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,480 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal Sweetbreads a LA Bechamelle

Ingredients

Directions

  1. Blanch the sweetbreads and stew them in good braise for 15 minutes.

  2. Remove them from the braise and let them cool.

  3. Trim the sweetbreads neatly and slice them very thin.

  4. Add the slices to the béchamel sauce and heat until very hot.

  5. If desired, add a few mushrooms before serving.

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. Sauce + mushroomtop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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