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Bread Croustades

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and meat are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Bread Croustades

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Carve the bread into croustade shapes and remove the inside crumb.

  2. Heat the hog's lard in a pan until hot.

  3. Fry the croustades until they are a light fawn color.

  4. Smoothly cover the cavity of each croustade with a thin layer of quenelle force-meat.

  5. Place the filled croustades in a 400°F (200°C) oven for 5 minutes to bake the force-meat.

  6. Keep the croustades hot until served.

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. Bread + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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