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Salad

Salade a LA Reporme

A salad made from shredded truffles, egg whites, and mayonnaise, served with fish, poultry, or game.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Truffle and egg are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 1,598 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: egg, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: fish

Directions

  1. Finely shred the large black truffles.

  2. Finely shred the whites of hard-boiled eggs, using three times the quantity of eggs compared to truffles.

  3. Combine the truffles and egg whites with mayonnaise sauce. Mix gently and serve as a salad with cold or hot fish, cold poultry, or game.

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 aroma chemistry they share, and how many recipes mention both.

  1. Truffle + eggtop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together1,598 recipes

    Shared aroma: 2-octenal (fatty, green).

  2. Truffle + saucetop 11% of all pairs
    Aroma overlaplow
    Mentioned together1,490 recipes
  3. Egg + saucetop 27% of all pairs
    Aroma overlaplow
    Mentioned together10,401 recipes

Egg and sauce share little aroma chemistry, yet 10,401 recipes mention both: they likely 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

Large black truffles
Provide the dominant aroma and flavour that defines the salad.
Whites of hard-boiled eggs
Supply the main bulk and mild texture that carries the truffle flavour.
Mayonnaise sauce
Adds fat and creaminess that binds the shredded truffles and egg whites together.

“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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