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Curry Balls for Turtle Soup, Mock

Curry balls made from butter, breadcrumbs, egg yolk, and curry powder, boiled and served in mock turtle soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Curry Balls for Turtle Soup, Mock

Ingredients

Directions

Make the balls

  1. In a bowl, combine the butter and bread crumbs.

  2. Add the hard-boiled egg yolk and pound the mixture to a smooth paste.

  3. Season with curry powder and shape into small balls the size of a nut.

Cook and serve

  1. Bring water to a boil and cook the balls until firm, about 2 minutes.

  2. Drain and serve in the soup.

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).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Butter
Adds fat and richness, helping the mixture hold together and taste rich.
Bread crumbs
Provides body and bulk so the paste can be shaped into balls.
Hard-boiled egg yolk
Binds the mixture and adds richness and a smooth, creamy texture.

The step that matters

Pound to a smooth paste. If the mixture is not worked until smooth, the crumbs and yolk stay in streaks and the balls can crumble or cook unevenly. A uniform paste holds its shape when simmered.

“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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