Why it works: Truffle and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,604 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓
Aspic of Foies-gras-small
Ingredients
Directions
Place 10 timbale molds on a bed of chopped ice.
Decorate the bottoms with a ring of truffles filled with a piece of red tongue.
Decorate the sides with fanciful cuts of truffles and egg-white dipped in half-set jelly.
Pour an eighth of an inch thickness of jelly into each mold.
Unmold a terrine of foies-gras and cut cylindrical pieces slightly smaller than the molds.
Arrange the pieces in the molds and fill with more jelly.
Set the molds on ice for 30 minutes.
Dip the timbales in hot water to unmold them.
Serve on a cold dish, filling the inside with chopped jelly and surrounding with croutons of jelly.
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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Truffle + eggtop 18% of all pairsSmell alikemoderateCooked together1,604 recipes
Shared aroma: 2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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