Why it works: Sauce and roe work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 142 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Vol-au-vent Aux Quenelles Et Laitances
Ingredients
Directions
Prepare a vol-au-vent crust as described in the vol-au-vent à la financière recipe.
Make quenelles from pike, shaping them to the size of a small pigeon egg.
Sauce the quenelles with light Périgueux sauce.
Fill the vol-au-vent with the sauced quenelles and top with a bouquet of carp roe.
Serve additional light Périgueux sauce on the side.
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.
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Sauce + roetop 10% of all pairsSmell alikemoderateCooked together142 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Egg + roetop 14% of all pairsSmell alikemoderateCooked together243 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Egg + saucetop 39% of all pairsSmell alikelowCooked together10,895 recipes
Egg and sauce barely smell alike, yet cooks put them together in 10,895 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
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