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Bread

Caviar Sur Croutes

Caviar on croutons served on dish papers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Caviar Sur Croutes

Ingredients

Directions

Prepare

  1. Cut stale bread into croutons.

  2. Fry the croutons in clarified butter until golden brown.

Serve

  1. Spread a thin layer of caviar on each crouton.

  2. Serve on dish papers.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + caviartop 10% of all pairs
    Smell alikemoderate
    Cooked together107 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Bread + caviartop 16% of all pairs
    Smell alikelow
    Cooked together65 recipes

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

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

What each ingredient does

Stale bread
Dries out so the croutons fry crisp and hold the caviar without going soggy.
Clarified butter
Fries the croutons to a golden brown and adds a rich, nutty flavour.
Caviar
Provides the salty, briny flavour that is the main point of the dish.

The step that matters

Frying the croutons until golden brown. Clarified butter has no milk solids, so it can take high heat without burning. Frying until golden brown dries the bread and builds flavour, so the croutons stay crisp under the caviar. Undercooked croutons turn soft and soggy.

“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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