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Cardoon Fricassee

A stew of cardoons with a sauce of aulmande and lemon, served with buttered toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cardoon and lemon share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and cooks put them together in 33 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Cardoon Fricassee

Ingredients

Directions

Prepare

  1. Cook the cardoons as directed in the previous recipe, reducing moisture without browning.

  2. Remove the faggot from the pot.

Finish and serve

  1. Add a few spoonfuls of Aulmande sauce and the juice of one lemon. Toss everything together well.

  2. Serve with buttered toasted bread cut into fancy shapes.

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. Cardoon + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together33 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Cardoon + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together19 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cardoon + saucetop 17% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Lemon + breadtop 20% of all pairs
    Smell alikemoderate
    Cooked together8,445 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 dish and absorb the sauce as they are tossed.
Aulmande sauce
Adds a rich, creamy coating that carries flavour over the cardoons.
Juice of 1 lemon
Adds acidity that brightens the rich sauce and balances its richness.

The step that matters

Reducing moisture without browning. Cardoons release water as they cook, and excess moisture would thin the sauce. Gentle cooking that avoids browning keeps the flavour mild and the texture tender enough to coat well.

“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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