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Camelons of Mushrooms

A puff pastry roll filled with sautéed mushrooms, seasoned with lemon, cayenne, and parsley, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Camelons of Mushrooms

Ingredients

Directions

Make the filling

  1. Combine mushrooms, butter, and lemon juice in a saucepan. Cover and simmer for 10 minutes.

  2. Add salt, cayenne, and beef stock. Simmer for 20 minutes.

  3. Blend flour with a little cold water, add to the mixture, and boil for 1 minute.

  4. Remove from heat and stir in egg yolks and parsley. Let cool.

Shape and fry

  1. Roll out puff pastry thinly and cut into 4x6 inch pieces.

  2. Place a spoonful of mushroom mixture on each piece, moisten edges with egg white, and roll up like cigars.

  3. Pinch the ends together, dip in beaten egg, roll in bread crumbs, and fry in hot fat until golden brown.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Mushroom + beeftop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

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

What each ingredient does

Mushrooms
Provide the main filling, releasing moisture and savory flavor as they simmer.
Beef stock
Adds savory depth and liquid that the mushrooms and flour thicken into a filling.
Flour
Thickens the mushroom mixture so it holds together inside the pastry.
Egg yolks
Enrich and thicken the cooled filling, giving it a richer, creamier texture.
Puff pastry
Forms the flaky outer shell that puffs and crisps when fried.
Butter
Adds richness and fat to the mushrooms as they cook.

The step that matters

Let the filling cool before shaping. Adding egg yolks to a hot mixture can scramble them, and a warm filling softens the pastry and can make it leak during rolling and frying.

“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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