Why it works: Egg and chicken are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,991 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Vol Au Vent
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Roll out the tart paste to ⅛ inch thick and cut out a shape the size of the dish bottom.
Place it on a baking sheet lined with paper and brush with egg yolk.
Roll out the puff paste to 1 inch thick, cut out a shape with the same cutter, and place it on the tart paste.
Use a smaller cutter to press into the center of the puff paste without cutting through.
Brush the top with egg yolk and bake in a 400°F (200°C) oven for about 20 minutes until light brown.
Remove the inner paste and keep the top, then place it on a warm dish.
Fill with a white fricassée of chicken, rabbit, sweetbread, or any other desired entrée. Serve hot.
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.
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Egg + chickentop 30% of all pairsSmell alikemoderateCooked together8,991 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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