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Consomme Chartreuse

A consommé with ravioles of spinach, foie gras, and mushrooms, served with diced tomatoes and tapioca.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Spinach and chervil share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 78 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Consomme Chartreuse

Ingredients

Directions

Prepare

  1. Prepare 6 ravioles of spinach puree, 6 ravioles of foie gras puree, and 6 ravioles of chopped mushrooms.

  2. Dice 2 tablespoons of tomatoes.

  3. Simmer the diced tomatoes in some of the consommé.

Cook and serve

  1. Ten minutes before serving, poach the ravioles in boiling salted water.

  2. In a soup tureen, combine the well-drained ravioles and diced tomatoes.

  3. Pour 1 quart of consommé over the mixture and add ¼ cup of tapioca.

  4. Garnish with a pinch of chervil.

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. Spinach + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together78 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Spinach + mushroomtop 6% of all pairs
    Smell alikemoderate
    Cooked together778 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Spinach + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together1,350 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Tomato + cherviltop 12% of all pairs
    Smell alikemoderate
    Cooked together152 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Spinach puree ravioles
Provides the filling and a soft, tender bite inside the pasta.
Foie gras puree ravioles
Adds richness and a silky, fatty texture to the filling.
Mushroom ravioles
Contribute earthy flavour and a moist, savoury filling.
Tapioca
Thickens the consommé as it cooks, giving it body.

The step that matters

Poach the ravioles ten minutes before serving. Ravioles cook quickly in boiling water and can turn mushy or split if overcooked. Timing the poach so they are ready at service keeps the pasta tender and the filling intact.

Swap the tomato

How well each one fits the dish's main ingredients (spinach, mushroom, chervil):

  1. Shallotfits better
  2. Chivefits better
  3. Lettucefits better
  4. Tomatothe original

Fit is the average pairing score against spinach, mushroom, chervil. 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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