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Oyster Patties. Bouchees Aux Huitres

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 14,036 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Oyster Patties. Bouchees Aux Huitres

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

  1. Make puff paste and roll it out very thin.

  2. Line little dariole moulds with the paste and fill with barley or rice to keep their shape.

  3. Bake in a 400°F (200°C) oven until cooked.

  4. Crush vermicelli with a rolling pin.

  5. Turn out the pastry cases from the moulds and brush with egg white.

  6. Roll the cases in the crushed vermicelli.

  7. Remove the rice and fill with a mixture of diced oysters and button mushrooms (2 oysters to 1 mushroom).

  8. Warm the oyster mixture in a little white sauce with anchovy sauce and lemon juice added.

  9. Make little paste handles to imitate baskets and place them across the top.

  10. Cover with fried parsley and 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 aroma chemistry they share, and how many recipes mention both.

  1. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

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

  2. Sauce + anchovytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,048 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Barley + mushroomtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together110 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Oyster + anchovytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together601 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Egg + oystertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together4,093 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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