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Ox-piths in Cases, with Fine Herbs

Ox piths are served in small paper cases with D'Uxelles sauce, fried bread‑crumbs, and fine herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and bread are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 4,934 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ox-piths in Cases, with Fine Herbs

Ingredients

Directions

Prepare

  1. Prepare the ox piths as directed in the previous article.

  2. Drain the piths on a napkin and cut into 1-inch lengths.

Assemble

  1. In a small stewpan, combine the piths with enough D'Uxelles sauce for the entrée.

  2. Gently mix the piths and sauce, then place in small paper cases.

  3. Sprinkle the surfaces with fried bread-crumbs and place on a clean baking sheet.

Warm and serve

  1. About 20 minutes before serving, warm the cases in the oven.

  2. Serve neatly in a pyramidal form with fine herbs or brown Italian sauce on the side.

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. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Ox piths
Forms the bulk of the filling and gives the dish its main texture.
D'uxelles sauce
Adds moisture and savoury depth, binding the piths together in the cases.
Fried bread-crumbs
Provides a crisp, browned topping over the surface of the cases.

“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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