Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 1,900 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
The recipe
Ingredients
Directions
Prepare the filling
Cut the fillets of roast fowl, mushrooms, and truffles into small dice and mix them in a bowl.
Stir the béchamel or Allemande sauce over heat until it thickens, then add the minced mixture and combine well.
Spread the mixture onto a dish about 1 inch thick and cool it in the refrigerator.
Cut the cooled mixture into small pieces resembling corks.
Wrap and fry
Slice the braised calf's udder into thin layers large enough to wrap around each Kromeskys.
Dip each wrapped Kromeskys in light batter and fry in hot hog's lard until crisp.
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 aroma chemistry they share, and how many recipes mention both.
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Mushroom + truffletop 2% of all pairsAroma overlapmoderateMentioned together1,900 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Mushroom + saucetop 11% of all pairsAroma overlaplowMentioned together4,480 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Truffle + saucetop 11% of all pairsAroma overlaplowMentioned together1,490 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fillets of roast fowl
- Provides the main substance and bulk of the savoury filling.
- Mushrooms
- Adds moisture and earthy flavour to the filling.
- Truffles
- Contributes a concentrated aroma to the filling.
- Bechamel sauce or allemande sauce
- Binds the diced ingredients together so the mixture can be chilled and shaped.
- Calf's udder
- Forms a thin outer wrapping that holds each Kromeskys together.
The step that matters
Chilling the filling until firm. The sauce-bound mixture must be fully cooled and set before cutting. If it is still warm and soft, the pieces will lose their shape and leak filling when battered and fried.
“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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