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Dinner for 8 Persons

A multi-course dinner for eight, featuring soups, fish, meats, vegetables, puddings, and desserts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 21 ingredients
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Why it works: Kale and artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Dinner for 8 Persons

serves 8

Ingredients

Directions

Prepare the soup and fish

  1. Prepare the spring soup and serve it hot.

  2. Plate the salmon slices and drizzle with caper sauce.

  3. Fry the filleted soles until golden brown.

Make the meat and poultry

  1. Prepare the chicken vol-au-vent according to your recipe.

  2. Cook the mutton cutlets and serve with tomato sauce.

  3. Roast the loin of veal until cooked through.

  4. Boil the fowls and serve with a béchamel sauce.

  5. Cook the tongue and serve with mixed vegetables.

  6. Roast the guinea-fowls until golden.

Prepare the sides and desserts

  1. Prepare the sea-kale and artichoke bottoms as sides.

  2. Make the cabinet pudding and serve chilled.

  3. Prepare the blancmange and chill before serving.

  4. Bake the apricot tartlets until golden.

  5. Fry the rice fritters until crispy.

  6. Cook the macaroni and mix with Parmesan cheese.

  7. Serve dessert at the end of the meal.

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. Kale + artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together5 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Tomato + artichoketop 9% of all pairs
    Smell alikemoderate
    Cooked together354 recipes

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

  4. Tomato + kaletop 11% of all pairs
    Smell alikemoderate
    Cooked together177 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

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

What each ingredient does

Eggs (in the method)
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Swap the kale

How well each one fits the dish's main ingredients (salmon, sauce, chicken, mutton, tomato, veal, artichoke):

  1. Asparagusfits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Kalethe original

Fit is the average pairing score against salmon, sauce, chicken, mutton, tomato, veal, artichoke. Candidates are from the same food group and used in at least 100 recipes.

“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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