Name: Trumese for Luncheon or Second Course
Ingredients: 1/2 cup milk salt 1/2 cup cream 2 hard boiled eggs 1 tablespn; 1/2 cup cream 2 hard boiled eggs 1 tablespn; 1/2 cup mushrooms may be added; half cup of milk; 2 level tablespns; 2 hard boiled eggs 1 tablespn; 1 tablespn; 1 teaspn; salt

Why it works: Milk and mushroom are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,231 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Trumese for Luncheon or Second Course

Ingredients

Directions

Make the sauce

Rub butter and flour together over the fire, add milk and salt.
Rub the yolks of the eggs to a paste with the cream and stir into the sauce, then add trumese and sliced whites of eggs.

Finish and serve

Heat to just boiling, remove from fire, stir in quickly the flavored orange juice and vanilla and serve at once.
The ½ cup mushrooms may be added with the trumese.
In that case, the mushroom liquor may form part of the liquid instead of the whole half cup of milk.

Nutrition, whole recipe (rough)

293Calories

17 gProtein

19 gFat

15 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Mushroom	1/2 cup sliced (35g)	15
Salt	1 tsp (6g)	0

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

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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.

Milk + mushroomtop 12% of all pairs

Smell alikemoderate

Cooked together2,231 recipes

Shared aroma: 1-hexanal (fruit).
Cream + mushroomtop 15% of all pairs

Smell alikelow

Cooked together4,500 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Milk + creamtop 18% of all pairs

Smell alikemoderate

Cooked together29,399 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Egg + mushroomtop 21% of all pairs

Smell alikemoderate

Cooked together5,987 recipes

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

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

What each ingredient does

Butter (in the method): Cooked with flour to form a roux that thickens the sauce.
Flour (in the method): Thickens the milk and butter into a smooth sauce as it cooks.
Milk: Forms the liquid base of the sauce.
Cream: Adds richness and body to the sauce.
Eggs: Yolks enrich and thicken the sauce; sliced whites add texture.

The step that matters

Heat to just boiling. Egg yolks thicken the sauce through gentle heat. If the sauce is boiled hard or held too long, the yolks can curdle and turn grainy, so remove it from the fire as soon as it reaches a boil.

“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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Trumese for Luncheon or Second Course