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Puree of Cardoons

A smooth puree made from cooked cardoons, blended with Allemande or cream sauce, and finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Puree of Cardoons

Ingredients

Directions

Prepare

  1. Prepare and cook the cardoons as directed in the previous recipe.

  2. Remove the faggot and reduce the broth.

Make the puree

  1. Stir in the Allemande or cream sauce.

  2. Rub the mixture through a fine sieve.

  3. Return the puree to the saucepan.

Finish

  1. Before serving, add a small piece of butter.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cardoon + creamtop 24% of all pairs
    Smell alikemoderate
    Cooked together10 recipes

    Shared aroma: octanal (fat, soap).

  3. Cardoon + buttertop 27% of all pairs
    Smell alikemoderate
    Cooked together41 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Cardoons
Form the main body of the puree, giving it its vegetable flavour and bulk.
Allemande or cream sauce
Adds richness and a smooth, creamy body to the puree.
Butter
Adds fat for a glossy finish and rounder flavour.

“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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