Name: Clear Soup Au Chasseur
Ingredients: 2 quarts best brown gravy; 1 quart boiling stock; 1½ pints best white stock; ½ pint very sweet double cream; Salt to taste; Clarified butter for frying; Bread for croutons

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Clear Soup Au Chasseur

Ingredients

Directions

Boil 2 quarts of brown gravy in a large pot.
In another pot, combine 1 quart of boiling stock with rice.
Pound the white meat and rub it through a wire sieve into the rice mixture.
Add 1½ pints of white stock and ½ pint of cream, stirring until it boils.
Strain the soup through a clean tammy-cloth into a large dish.
Place the dish in a bain-marie over boiling water to keep warm.
Season the soup with salt and let it cool slightly with the cover partly open.
Cut bread into small dice and fry in clarified butter until light brown.
Serve the fried bread with the soup.

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.

Butter + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Cream + breadtop 24% of all pairs

Smell alikelow

Cooked together5,789 recipes

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