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Truffles, for Cold Garnitures

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Cold Garnitures

Ingredients

Directions

  1. Cook the truffles in Champagne or Madeira wine until tender.

  2. Allow the truffles to cool.

  3. Glaze the truffles with Aspic jelly or mask them with cold Champagne sauce.

  4. Dress the truffles in bunches with Aspic jelly or arrange them in crusts cut into fancy shapes or pepper boxes.

  5. Garnish with additional Aspic jelly.

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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