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Sandwiches D LA Chasseur

A sandwich of sliced roast game with tartare sauce, mustard, endive, and cress, served in buttered white bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mustard and endive match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 121 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Sandwiches D LA Chasseur

Ingredients

Directions

Prepare

  1. Toast the slices of white bread lightly on both sides.

  2. Split the toasted bread open and butter them.

Assemble

  1. Layer thin slices of roast game between the slices of bread.

  2. Mix a little French mustard into the tartare sauce and spread it over the meat.

  3. Press the sandwiches together.

Pack

  1. Pack the sandwiches in waterproof butter paper to keep them moist.

  2. Wrap the washed and drained endive and cress in butter paper and pack it with the sandwiches.

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. Mustard + endivetop 1% of all pairs
    Smell alikestrong
    Cooked together121 recipes

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

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

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

  3. Sauce + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,120 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Bread + mustardtop 16% of all pairs
    Smell alikemoderate
    Cooked together1,484 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

White bread
Provides the structure that holds the layers together once toasted and buttered.
Butter
Adds fat and moisture, and keeps the bread from soaking up the sauce.
Roast game
Forms the savoury filling that gives the sandwich its main flavour and body.
Tartare sauce
Adds moisture and tangy, acidic richness that spreads over the meat.
French mustard
Adds sharp, pungent flavour that cuts through the richness of the meat and sauce.

The step that matters

Toasting the bread lightly on both sides. Toasting dries the bread surface so it resists sogging from the butter, sauce and meat. Too much toasting makes it brittle and hard to press, while too little leaves it soft and wet.

Swap the endive

How well each one fits the dish's main ingredients (bread, butter, sauce, mustard):

  1. Shallotfits better
  2. Horseradishfits better
  3. Lettucefits better
  4. Endivethe original

Fit is the average pairing score against bread, butter, sauce, mustard. 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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