Skip to main content
Main

Macedoine Germanique of Milk

A milk stew with almonds, vegetables, fish, poultry, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 22 ingredients
Jump to recipe ↓

Why it works: Leek and parsley match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 759 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Macedoine Germanique of Milk

Ingredients

Directions

Prepare the base

  1. Pound the dry almonds and place them in a stewpan.

  2. Add the delicate parts of mallows, white beet, leeks, parsley, and cooked leguminous herbs.

  3. Incorporate the minced boiled fowl, boiled brains, and halved hard-boiled eggs.

  4. After a while, add sausage meat, fowls' livers, fresh cod fish, and oysters, reducing everything to a pulp.

Make the seasoning

  1. While this is boiling on a very slow fire, prepare the seasoning by pounding pepper, alisander, parsley seeds, and silphium.

  2. Stew the seasoning separately with gravy.

Combine and serve

  1. Mix the raw eggs with the milk and add it to the seasoning.

  2. Pour the mixture over the contents of the stewpan, season with pepper, and serve.

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. Leek + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together759 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Almond + leektop 7% of all pairs
    Smell alikestrong
    Cooked together17 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Fish + oystertop 9% of all pairs
    Smell alikemoderate
    Cooked together496 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Almond + parsleytop 12% of all pairs
    Smell alikestrong
    Cooked together548 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Meat + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together479 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Raw eggs
Bind the mixture and help it set into a thick, cohesive texture.
Milk
Adds creaminess and body, softening the richness of the meats and fish.
Dry almonds
Pounded into the base, they thicken the stew and add fat for a smooth, rich texture.
Fresh cod fish
Provides protein that breaks down into the pulp, giving the stew body and savoury flavour.
Boiled fowl
Contributes minced meat that adds substance and savoury depth to the base.

The step that matters

Adding the egg and milk mixture to the seasoning. Egg proteins set when heated, so if the mixture gets too hot or is added too fast it can scramble into curds instead of blending into a smooth, thickened sauce.

Swap the almond

How well each one fits the dish's main ingredients (leek, parsley, egg, meat, liver, fish, oyster):

  1. Peasfits better
  2. Beansfits better
  3. Walnutfits better
  4. Almondthe original

Fit is the average pairing score against leek, parsley, egg, meat, liver, fish, oyster. Candidates are from the same food group and used in at least 100 recipes.

“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

Fried FishFried Fish120 recipesMacaroni and CheeseMacaroni and Cheese102 recipesFish CroquettesFish Croquettes81 recipesScalloped CodScalloped Cod69 recipes