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Blmquette of Lamb's Sweetbreads

A braised lamb sweetbread dish served with sauce a la polonaise and potato croquettes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and potato work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 520 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Blmquette of Lamb's Sweetbreads

Ingredients

Directions

Prepare the sweetbreads

  1. Soak the sweetbreads in water and scald them.

  2. Braise the sweetbreads in a small stewpan with very little moisture for about 15 minutes.

  3. Remove from heat and let cool.

  4. Cut the sweetbreads into scallops.

Serve

  1. In a stewpan, combine the sweetbreads with sauce a la polonaise and toss until warm.

  2. Dish up the mixture in a conical form and garnish 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. Lamb + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together520 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Sauce + potatotop 25% of all pairs
    Smell alikelow
    Cooked together1,073 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Lamb's sweetbreads
Provide the tender, delicate meat that forms the body of the dish.
Sauce a la polonaise
Adds moisture and flavour, coating the sweetbreads and keeping them from drying out.

The step that matters

Braise with very little moisture. Sweetbreads braised in a small amount of liquid cook gently in their own juices and steam, keeping them tender. Too much liquid can make them watery and washed out, while too little or too much heat can toughen the delicate meat.

Swap the potato

How well each one fits the dish's main ingredients (lamb, sauce):

  1. Tomatofits better
  2. Asparagusfits better
  3. Eggplantfits about as well
  4. Potatothe original

Fit is the average pairing score against lamb, sauce. 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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