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Sippets a LA Reine

Bread soaked in thin cream or milk, then fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,145 recipes mention both. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Cut the bread into pieces for sippets.

  2. Spread the bread on a dish and pour a few tablespoons of thin cream or good milk over it.

  3. Let it soak for 1 hour.

Cook and serve

  1. Fry the soaked bread in fresh butter until delicately brown.

  2. Drain and serve the sippets 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. Bread + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,145 recipes

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

  2. Cream + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

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

  3. Bread + creamtop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together5,782 recipes

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

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

What each ingredient does

Bread
Forms the body of the dish and soaks up the liquid to become tender inside.
Thin cream or good milk
Soaks into the bread to add moisture and richness to the centre.
Fresh butter
Fries the bread to a golden brown surface and adds flavour.

The step that matters

Frying the soaked bread in butter. Frying over moderate heat browns the surface through the Maillard reaction while the soaked interior cooks through. Too much heat scorches the butter and the outside before the centre sets.

“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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