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Round the Table

From an old cookbook · modernised transcription
By Chevalley de Rivaz, Victor · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Round the Table

Ingredients

Directions

  1. the right combination of flavours. A consomme of fowls may be served simply with a few sprigs of chervil or of tarragon floating in it ; or it may be garnished with a variety of things ready cooked, added at the time of serving, and it will be named accordingly :

  2. Consomme de Volaille aux Pois. — A few green peas boiled in stock, and strained.

  3. Aux Pointes d'Asperges. — Asparagus heads treated in the same manner.

  4. Aux Haricots Verts. — French beans boiled as above, and then cut or stamped out in uniform shapes.

  5. Aux Chouxeleurs. — Cauliflowers picked out in small sprigs, and boiled as above.

  6. Au Riz. — A small quantity of well boiled rice.

  7. Aux Pates d’Italie. — Any kind of small paste or mac- caroni cut into convenient pieces, then boiled in plain stock and strained.

  8. Aux Quenelles. — Small quenelles of fish, of meat, or of poultry.

  9. Here is a formula for making Quenelles de Veau as an entree :

  10. Remove the skin from a pound of veal cutlet, and cut it into small pieces. Put into a stewpan a gill of water, a pinch of salt, and a small piece of butter ; when boiling stir in as much flour as will form a paste ; when it is smooth put it away to get cold, then take half the quantity of butter that you have of veal, and half the quantity of paste that you have of butter ; put the veal into a mortar, pound it well, then add the butter, pound it, then add the paste, pound well for ten minutes, add one whole egg, the yolks of three eggs, salt, pepper, a little grated nutmeg ; work well together, pass through a wire sieve, stir in half a gill of cream, shape the quenelles with two tablespoons, place them in a well-buttered saute-

Nutrition, whole recipe (rough)

249Calories
7 gProtein
23 gFat
4 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Vealnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Chevalley de Rivaz, Victor. 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. See the original page.

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, butter, cream, egg, pepper):

  1. Nutmegthe original
  2. Parsleyfits about as well
  3. Tarragonfits less well
  4. Sagefits less well

Fit is the average pairing score against veal, butter, cream, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

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