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Rolled Sandwiches

Rolled sandwiches made with fresh bread, chicken paste, pâté de foie gras, and served with salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and anchovy are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,260 recipes. Both carry hexanol, which smells green, fruity. The science ↓

Rolled Sandwiches

Ingredients

Directions

  1. Cut fresh bread into thin slices and trim off the crusts.

  2. Spread the slices with chicken paste, pâté de foie gras, or anchovy paste.

  3. Roll the slices tightly and serve with salad at a reception or dinner.

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. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  2. Bread + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Chicken + anchovytop 22% of all pairs
    Smell alikelow
    Cooked together218 recipes

    Shared aroma: hexanol (green, fruity).

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

What each ingredient does

Fresh bread
Forms the thin wrapper that holds the filling and rolls into a tight spiral.
Chicken paste
Adds a soft, savoury spread that moistens the bread and gives the roll its flavour.
Pâté de foie gras
Adds a rich, creamy, fatty spread that softens the bread and deepens the flavour.
Anchovy paste
Adds a salty, savoury note that sharpens the flavour of the filling.

The step that matters

Roll the slices tightly. Fresh bread is soft and can tear or squash if rolled loosely or unevenly. A tight, even roll holds the spread inside and keeps each slice neat when cut or served.

“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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