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
Prepare and bake a vol-au-vent case according to previous instructions.
Lift off the cover and dry the inside.
Fill the case with a financiere ragout made from sweetbread, forcemeat balls, mushrooms, truffles, and cockscombs.
Cover with thick brown sauce and add sherry or madeira.
Simmer gently for 3 minutes until heated throughout.
Optionally, place the cover back on top and serve.
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.
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Mushroom + truffletop 4% of all pairsSmell alikemoderateCooked together1,900 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Mushroom + sherrytop 5% of all pairsSmell alikemoderateCooked together1,176 recipes
Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).
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Truffle + sherrytop 17% of all pairsSmell alikemoderateCooked together297 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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Mushroom + saucetop 19% of all pairsSmell alikelowCooked together4,480 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Truffle + saucetop 22% of all pairsSmell alikelowCooked together1,490 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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