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Canapes a LA Windsor- -windsor Canapes

Canapes a la Windsor are toast topped with a paste of chicken, smoked beef tongue, and Chester cheese, garnished with gherkins, truffles, and beef tongue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Canapes a LA Windsor- -windsor Canapes

Ingredients

Directions

Make the paste

  1. Chop and pound equal parts of cooked chicken, smoked beef tongue, and Chester cheese in a mortar.

  2. Rub the mixture through a fine sieve.

Assemble and decorate

  1. Spread the paste on small pieces of toast.

  2. Decorate with gherkins, truffles, and slices of beef tongue.

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. Chicken + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Beef + truffletop 14% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: 3-ethylphenol (must).

  4. Chicken + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,936 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Cheese + truffletop 14% of all pairs
    Smell alikemoderate
    Cooked together72 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Cooked chicken breast
Supplies the mild, finely textured base of the paste.
Smoked beef tongue
Adds savoury, smoky flavour and body to the paste.
Chester cheese
Adds richness and a sharp, savoury note that binds the paste.
Toast pieces
Give a crisp base that holds the spread.
Truffles
Add a rare, earthy aroma to the finished canapes.

The step that matters

Rubbing the mixture through a fine sieve. Pushing the pounded mixture through a fine sieve breaks down any fibres and lumps, giving a smooth, spreadable paste. Skipping or rushing this leaves a coarse texture that tears the toast and looks uneven.

“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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