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Sweetbread a LA Financiere

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 4,934 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sweetbread a LA Financiere

Ingredients

Directions

  1. Blanch the fresh sweetbreads and let them cool.

  2. Lard the sweetbreads with lardons of fat bacon.

  3. Braise the sweetbreads as per the previous recipe.

  4. Brush the sweetbreads lightly with warm glaze.

  5. Return the sweetbreads to the oven to crisp the bacon.

  6. Serve on croutons of fried bread, garnished with heated financiere on skewers.

  7. Pour a good financiere sauce around the base.

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. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 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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