Skip to main content

Charlottes a LA Parisienne or a LA Russe

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Biscuit and pistachio share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 53 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Charlottes a LA Parisienne or a LA Russe

Ingredients

Directions

  1. Mask the bottom of a plain octagon mold with part of the biscuit.

  2. Mask the sides of the mold with the remaining biscuit, placing them upright and close together, iced side next to the mold.

  3. Fill the mold with the ingredients for cheese Bavarois.

  4. Cover the cheese with biscuit.

  5. Place the mold in ice for 40 minutes and serve immediately.

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. Biscuit + pistachiotop 1% of all pairs
    Smell alikestrong
    Cooked together53 recipes

    Shared aroma: nonanal (fat, citrus).

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

You might also like

Baking Powder BiscuitBaking Powder Biscuit119 recipesPistachio Ice CreamPistachio Ice Cream36 recipesSour Milk BiscuitSour Milk Biscuit27 recipesButter BiscuitButter Biscuit8 recipes