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Vol-au-vent

From an old cookbook · modernised transcription
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Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Vol-au-vent

Ingredients

Directions

  1. Prepare and bake a vol-au-vent case according to previous instructions.

  2. Lift off the cover and dry the inside.

  3. Fill the case with a financiere ragout made from sweetbread, forcemeat balls, mushrooms, truffles, and cockscombs.

  4. Cover with thick brown sauce and add sherry or madeira.

  5. Simmer gently for 3 minutes until heated throughout.

  6. Optionally, place the cover back on top 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. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  3. Truffle + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together297 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

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

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