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A Basket of Cherries

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sauce and cherry work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 245 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

A Basket of Cherries

Ingredients

Directions

  1. Remove the fat from the surface of the chilled pâté and cut it into round balls using a potato-ball knife.

  2. Coat the balls in brown chaud-froid sauce and place them on an oiled dish to harden.

  3. Once firm, dip the balls a second time in the brown sauce and let them firm up again.

  4. Brush the balls with glazing broth jelly.

  5. Fill the bottom of each paper case with crumbed jelly to a depth of 1 inch.

  6. Place a 'cherry' in each case and fill the space with more crumbed jelly.

  7. Prepare a round dish with a bed of crumbed jelly and arrange the 'cherries' on top.

  8. Serve in a basket, garnished with green leaves.

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. Sauce + cherrytop 30% of all pairs
    Smell alikelow
    Cooked together245 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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