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Caviare, Croutons of

Caviar croutons are toasted bread rounds topped with a seasoned caviare mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Caviare, Croutons of

Ingredients

Directions

Prepare the croutons

  1. Cut out neat rounds from the bread.

  2. Fry the bread rounds in butter until golden brown, then let them cool.

Assemble

  1. In a bowl, mix the caviare, lemon juice, and cayenne with a wooden spoon.

  2. Place a small amount of the caviare mixture on each bread round.

  3. If available, use a piping bag to add a ring of fresh butter around the caviare.

  4. Otherwise, garnish with parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

  4. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Caviare
Provides the salty, briny flavour that is the main point of the dish.
Butter
Fries the bread to a golden, crisp surface and adds rich flavour.
Lemon juice
Adds acidity that brightens the rich, salty caviare.

The step that matters

Frying the bread rounds. Butter browns through the Maillard reaction and is prone to burning before the bread crisps. Medium heat and watching for golden colour gives an even crust that holds the topping without going soggy or bitter.

“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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