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Nouilles, Buttered

A simple dish of boiled noodles topped with browned butter and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and bread 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 ↓

Nouilles, Buttered

Ingredients

Directions

Cook the noodles

  1. Boil the noodles in water for 3 minutes.

  2. Drain the noodles and place them on a hot dish.

Brown the crumbs

  1. Melt fresh butter in a saucepan.

  2. Add bread crumbs to the butter and cook until lightly browned.

  3. Pour the browned crumbs over the noodles.

  4. If needed, clarify more butter and pour it over the dish.

Serve

  1. Serve very hot.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

What each ingredient does

Nouilles
Forms the starchy base that holds the butter and crumbs.
Fresh butter
Adds fat and richness, coating the noodles and carrying flavor.
Bread crumbs
Toast in the butter to add browning, nutty flavor and a crisp texture.

The step that matters

Cook the bread crumbs until lightly browned. Crumbs in hot butter brown quickly through the Maillard reaction, which builds nutty flavor. Pulling them at light gold keeps them from turning bitter or burnt, since the butter's milk solids darken fast.

“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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