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Turbot? Au Court Boüil

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Turbot? Au Court Boüil

Ingredients

Directions

  1. Separate the egg whites from the yolks.

  2. Place the yolks in a dish with butter and season with coarse sea salt.

  3. Put the dish over hot ashes.

  4. Whip the egg whites until frothy.

  5. Just before serving, pour the whipped egg whites over the yolks with a drop of rose water.

  6. Remove from heat and sprinkle with sugar before serving.

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

    Shared aroma: decanal (soap, orange peel).

  2. Butter + rosetop 27% of all pairs
    Smell alikelow
    Cooked together1,922 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Egg + rosetop 28% of all pairs
    Smell alikelow
    Cooked together2,840 recipes

    Shared aroma: decanal (soap, orange peel).

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

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