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Macedoine Germanique of Milk

A milk-based stew with almonds, fish, eggs, and various herbs and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 22 ingredients
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Why it works: Leek and parsley match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 759 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Macedoine Germanique of Milk

Ingredients

Directions

Prepare the base

  1. Pound the dry almonds and place them in a stewpan.

  2. Add the delicate parts of mallows, white beet, leeks, parsley, and cooked leguminous herbs.

  3. Incorporate the minced boiled fowl, boiled brains, and halved hard boiled eggs.

  4. After some time, add sausage meat, fowls' livers, fresh cod fish, and oysters, reducing the mixture to a pulp.

Make the seasoning

  1. Stir in fresh cheese, pine nuts, and whole pepper.

  2. In a separate bowl, pound pepper, alisander, parsley seeds, and silphium, then stew with gravy.

  3. Mix raw eggs with milk and add to the seasoning.

Finish and serve

  1. Pour the seasoning over the stewpan contents, season with pepper, and serve.

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. Leek + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together759 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Almond + leektop 7% of all pairs
    Smell alikestrong
    Cooked together17 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Fish + oystertop 9% of all pairs
    Smell alikemoderate
    Cooked together496 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Almond + parsleytop 12% of all pairs
    Smell alikestrong
    Cooked together548 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Meat + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together479 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Dry almonds
Ground to a paste, they thicken the stew and give it body and a nutty flavour.
Raw eggs
Set on gentle heat, they bind the seasoning and give the stew a thick, custard-like texture.
Milk
Provides liquid and creaminess, and combines with the eggs to form a smooth, rich sauce.
Fresh cheese
Adds richness and body, and its proteins help the stew thicken and hold together.
Leeks
Contribute a mild onion-like sweetness and aroma to the base.
Oysters
Add a briny, savoury flavour and soft texture that is broken down into the pulp.

The step that matters

Mixing the raw eggs with milk into the seasoning. Raw egg proteins set when heated, so the seasoning should be added gently and not allowed to boil hard, or it may curdle and turn grainy instead of smooth and thick.

Swap the almond

How well each one fits the dish's main ingredients (leek, parsley, egg, meat, liver, fish, oyster):

  1. Peasfits better
  2. Beansfits better
  3. Walnutfits better
  4. Almondthe original

Fit is the average pairing score against leek, parsley, egg, meat, liver, fish, oyster. Candidates are from the same food group and used in at least 100 recipes.

“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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