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Soups and Broths

A soup made from boiled gizzards, butter, flour, giblet liquor, wine, mushroom catsup, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Soups and Broths

Ingredients

Directions

Cook the gizzards

  1. Boil the gizzards for about 1.5 hours until tender.

  2. Remove the gizzards with a skimmer and keep warm.

Make the soup

  1. Melt the butter in a saucepan, stir in flour to make a paste.

  2. Gradually add a ladleful of giblet liquor, stirring constantly.

  3. Add the remaining giblet liquor and boil for 10 minutes, stirring to prevent burning.

  4. Skim and strain the soup through a fine sieve into a bowl.

  5. Return the soup to the saucepan, season with wine, mushroom catsup, and salt.

  6. Bring to a boil, then add the gizzards to heat through.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Wine + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Flour + mushroomtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Gizzards
Provide the main meat, becoming tender after long simmering in the broth.
Butter
Carries the flour into a roux that thickens the soup and adds richness.
Flour
Forms a roux with the melted butter that thickens the soup.
Giblet liquor
Serves as the cooking broth that gives the soup its base flavor.
Wine
Adds acidity and depth of flavor to the finished soup.
Mushroom catsup
Adds savory, umami depth to the seasoning.

The step that matters

Gradually add the giblet liquor to the roux. Adding liquid slowly while stirring keeps the flour dispersed, so the paste blends smoothly instead of forming lumps and thickens the soup evenly.

“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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