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Pueee of Endives

Endives cooked, chopped, and served in butter, salt, pepper, nutmeg, and reduced Allemande sauce with half-glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Endive and nutmeg share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Pueee of Endives

Ingredients

Directions

Prepare the endives

  1. Prepare and cook the endives as directed in recipe No. 699.

  2. Chop the cooked endives finely.

Make the sauce

  1. In a saucepan, combine the chopped endives with butter, salt, pepper, and nutmeg.

  2. Stir over medium heat and add the reduced Allemande or cream sauce.

  3. Rub the mixture through a fine sieve and return it to the saucepan to warm thoroughly.

  4. Add half-glaze and a piece of butter, then serve.

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. Endive + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together47 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Endive + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together308 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Endives
Form the main body of the dish, becoming soft and finely textured once chopped and sieved.
Butter
Adds richness and a smooth, glossy mouthfeel to the finished sauce.
Reduced allemande sauce or cream sauce
Provides a creamy, thickened base that gives the mixture its body and smoothness.
Half-glaze
Adds concentrated savory depth and browning flavor to the finished sauce.

The step that matters

Rubbing the mixture through a fine sieve. Pressing the chopped endives through a fine sieve breaks down fibres and removes lumps, producing a smooth purée. Warming it thoroughly afterwards, without boiling, keeps the cream-based sauce from separating or turning grainy.

Swap the endive

How well each one fits the dish's main ingredients (butter, pepper, nutmeg, sauce):

  1. Capsicumfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Endivethe original

Fit is the average pairing score against butter, pepper, nutmeg, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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