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Cutlets Cloute with Truffles Garnished

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and truffle work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 531 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Cutlets Cloute with Truffles Garnished

Ingredients

Directions

  1. Cut a large circle from the bottom of a loaf of stale bread.

  2. Remove the center to create a croustade (vase shape).

  3. Heat fat in a large frying kettle until hot.

  4. Fry the croustade until light brown and fully immersed.

  5. Place the croustade on a dish and arrange cooked cutlets around it.

  6. Fill the top of the croustade with heated truffles and sauce.

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. Bread + truffletop 16% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

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

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