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Beauregard Toast

A toast topped with a white sauce of milk, butter, flour, pepper, and cayenne, mixed with egg whites, mushrooms, and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Beauregard Toast

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the sauce

  1. Make a white sauce by combining milk, butter, flour, black pepper, salt, and cayenne pepper.

  2. Stir in the diced egg whites and finely chopped mushrooms.

Assemble and serve

  1. Prepare the toast and pour the sauce over it.

  2. Force the yolks through a strainer and sprinkle them on top along with the grated cheese.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Mushroom + cheesetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,015 recipes

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

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

What each ingredient does

Milk
Forms the liquid base of the white sauce, which thickens as it is heated.
Butter
Adds fat and richness to the white sauce and carries flavor.
Flour
Thickens the milk and butter into a smooth white sauce.
Hard-cooked eggs
Provide body and richness; the whites are folded into the sauce and the yolks are sprinkled on top.
Mushrooms
Add savory flavor and moisture to the sauce.
Grated cheese
Adds savory flavor and browning on the top layer.

“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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