Skip to main content

Beefsteak À LA Henriette

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 9 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Beefsteak À LA Henriette

Ingredients

Directions

  1. Wash butter, and divide in three pieces. Put one piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice. Proceed same as in making Hollandaise Sauce I (see p. 274); then add tomato, parsley, and seasonings. Pour one-half sauce on a serving dish, lay a broiled porterhouse steak on sauce, and cover steak with remaining sauce. Garnish with parsley.

Nutrition, whole recipe (rough)

230Calories
9 gProtein
17 gFat
11 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Soy Sauce1 tbsp (15ml)9
Cayenne1 tsp (1.8g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
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 Fannie Merritt Farmer. 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.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

  3. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Swap the tomato

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

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

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

You might also like

Green Corn PuddingGreen Corn Pudding64 recipesCornmeal mushCornmeal mush12 recipes