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Sweetbread, Fried

Fried sweetbread is a dish of blanched sweetbread coated in egg and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 42,912 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Sweetbread, Fried

Ingredients

Directions

Prepare

  1. Blanch the sweetbread.

  2. Place the sweetbread in a saucepan with the stock and add seasoning if necessary.

  3. Simmer gently for 40 minutes.

  4. Press the sweetbread between two plates until cold, then cut into slices.

Crumb and fry

  1. Brush the slices with egg.

  2. Coat the slices with breadcrumbs.

  3. Fry the slices in butter or hot fat until lightly browned.

  4. Drain the fried slices well.

Serve

  1. Serve on a folded napkin or dish paper, garnished with fried parsley.

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. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Onion + eggtop 34% of all pairs
    Smell alikelow
    Cooked together23,333 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Onion and egg barely smell alike, yet cooks put them together in 23,333 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

Sweetbread
Main protein; simmering gently makes it tender and pressing it cold helps it hold its shape when sliced.
Egg
Acts as a binder so the breadcrumbs stick to the slices.
Breadcrumbs
Form a crisp, golden coating that browns when fried.
Butter or frying fat
Conducts heat for frying and encourages browning on the crumb coating.

The step that matters

Pressing the sweetbread cold before slicing. Pressing while the sweetbread is still warm and then chilling it firms the meat so the slices hold their shape and the breadcrumb coating stays on instead of tearing or falling off.

Swap the onion

How well each one fits the dish's main ingredients (egg, butter):

  1. Asparagusfits better
  2. Chivefits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against egg, butter. 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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