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Soup

Consomme a L'andalouse

A clear tomato-based consommé enriched with egg yolks and whole eggs, garnished with thin vegetable slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,469 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Consomme a L'andalouse

Ingredients

Directions

Make the custard

  1. Mix the tomato sauce with the egg yolks and whole eggs.

  2. Steam the mixture in thimble molds or cut it into diamonds from a large pan.

Serve

  1. Serve in each soup plate with clear soup and garnish with thin rounds of vegetables.

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. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Tomato + eggtop 34% of all pairs
    Smell alikelow
    Cooked together5,890 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sauce + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Sauce and egg 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

What each ingredient does

Egg yolks
Provide richness and help the mixture set firm when steamed.
Whole eggs
Set the mixture to a firm, sliceable texture when steamed.
Tomato sauce
Supplies the main flavour and moisture of the custard.

The step that matters

Steaming the custard. Steam gently at a low heat so the egg proteins set into a smooth, tender custard. High heat makes the mixture curdle, bubble, and turn grainy, and it can also leave holes.

Swap the tomato

How well each one fits the dish's main ingredients (sauce, egg):

  1. Horseradishfits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Tomatothe original

Fit is the average pairing score against sauce, egg. 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.

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