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Truffles for Garniture

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Truffle and champagne work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 120 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Truffles for Garniture

Ingredients

Directions

  1. Peel the truffles.

  2. Warm the truffles thoroughly in champagne or Madeira wine.

  3. For garnishing entrees, serve the truffles with a white or brown sauce.

  4. For small truffles, glaze them and bake in shells or cut into the shape of olives.

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 + champagnetop 10% of all pairs
    Smell alikemoderate
    Cooked together120 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  3. Champagne + saucetop 32% of all pairs
    Smell alikelow
    Cooked together59 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

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