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Sweetbread a LA Victoria

Chopped sweetbreads and mushrooms bound in a thick cream sauce, shaped, breaded and fried, then served with Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sweetbread a LA Victoria

Ingredients

Directions

Prepare the sweetbreads

  1. Boil sweetbreads in salted water with lemon juice.

  2. Drain the sweetbreads and cover them with cold water.

  3. Once cold, chop the sweetbreads finely.

  4. Mix the chopped sweetbreads with chopped mushrooms to make one pint.

Make the filling

  1. Melt butter in a pan.

  2. Add flour, salt, and pepper, and stir until smooth.

  3. Slowly add cream and cook until thickened.

  4. Stir in lemon juice, nutmeg, parsley, beaten egg, and the sweetbreads and mushrooms.

  5. Pour the mixture onto a dish to cool.

Shape, fry and serve

  1. Shape the cooled mixture into palms.

  2. Roll in bread crumbs, dip in diluted egg, and coat again with bread crumbs.

  3. Fry in hot lard until golden brown.

  4. Serve with Allemande 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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Sweetbreads
Provide the main meaty body and tender texture of the croquettes.
Mushrooms
Add moisture and an earthy flavour to the filling.
Cream
Thickens with the flour into a sauce that binds the filling together.
Flour
Thickens the butter and cream into a stable sauce that holds the mixture.
Beaten egg
Binds the filling so it holds its shape when shaped and fried.
Bread crumbs
Form a crisp, golden coating when fried in lard.

The step that matters

Cool the mixture fully before shaping. Chilling lets the starch-thickened sauce and egg set firmly. A warm filling stays soft and can crack or fall apart when shaped and fried.

“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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