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Truffles, with Madeira Wine Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Truffles, with Madeira Wine Sauce

Ingredients

Directions

  1. Reduce Madeira wine with the juice of the truffles in a saucepan.

  2. Once the sauce is ready, add sliced truffles and a piece of butter.

  3. Toss the mixture well to combine.

  4. Serve the truffles on toast or gratinated crusts.

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. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Truffle + madeira winetop 13% of all pairs
    Smell alikelow
    Cooked together195 recipes
  3. Madeira wine + buttertop 27% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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