Skip to main content
Dessert

Consomme Castellane

A consommé of game flavored with woodcock, served with woodcock puree and lentil slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Lentils and egg work together. They rank in the top 33% of all ingredient pairs, and cooks put them together in 193 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Consomme Castellane

Ingredients

Directions

Prepare

  1. Prepare a quart of game consommé flavored with a fumet of woodcock.

  2. In two baba molds, combine two‑thirds puree of woodcock and one‑third lentils, thickened with half a chopped hard‑boiled egg yolk.

  3. Cut the mixture into slices one inch long and half an inch thick.

Serve

  1. Place the slices in a tureen with one tablespoon of julienne roast woodcock fillets.

  2. Pour boiling game consommé over the mixture.

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. Lentils + eggtop 33% of all pairs
    Smell alikemoderate
    Cooked together193 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Woodcock puree
Provides the main meaty flavor and body of the garnish mixture.
Lentils
Add starch and body to the puree so the mixture holds its shape when sliced.
Hard-boiled egg yolk
Thickens the mixture, helping it set firm enough to cut into slices.

The step that matters

Combining the puree, lentils and egg yolk in the molds. The egg yolk must be evenly mixed through the puree and lentils so the mixture sets uniformly. Uneven mixing leaves soft or crumbly spots that break when the mixture is cut into slices.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes