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Sweetbread Cimmjijettes

Fried sweetbread croquettes coated in cracker crumbs, served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Sweetbread Cimmjijettes

Ingredients

Directions

Make the base

  1. In a pot, stir 4 tablespoons of flour mixed with 4 tablespoons of melted butter into 1 pint of boiling milk.

  2. Cook for a few minutes without browning.

  3. Pour this mixture back into the boiling milk and stir until smooth.

  4. Add 1 cup of minced sweetbreads, a dash of cayenne pepper, and 1 teaspoon of lemon juice.

  5. Mix well and let it cool.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Roll the croquettes in cracker crumbs.

  3. Dip the croquettes in the beaten egg.

  4. Fry in boiling fat until light brown.

Serve

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

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Mixed with butter and hot milk, it thickens the liquid into a binding white sauce that holds the croquettes together.
Butter
Cooked with the flour, it adds richness and helps form a smooth, thick base.
Milk
Forms the liquid base that the flour thickens into a creamy mixture.
Sweetbreads
Provide the main filling, adding texture and savoury flavour to the mixture.
Beaten egg
Coats the croquettes so the cracker crumbs adhere and form a crisp outer layer.

The step that matters

Cook the flour and butter without browning. Cooking the flour and butter briefly removes raw starch taste and lets the flour thicken fully. Browning would change the flavour and colour of the white base, and an undercooked base makes the croquettes soft and hard to shape.

“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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