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A Chartreuse

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Line a plain mold with bacon.

  2. Cut turnip and carrot into fancy flowers and leaves to decorate the bottom and sides.

  3. Prepare spinach, carrots, turnips, and celery; ensure they are cold.

  4. Scoop the turnips and carrots with chartreuse scoops.

  5. Roll the spinach to the size of the carrots.

  6. Cut the celery to the same length.

  7. Place spinach in the bottom of the mold, followed by pillars of carrot, turnip, and celery.

  8. Fill the mold with forced meat, then add cauliflower.

  9. Cover with paste that has been well egged.

  10. Place the mold in a stew pan and add water halfway up the mold.

  11. Put the stew pan in the oven at 350°F (175°C) for about an hour or more.

  12. Once done, remove from the oven, take off the mold, and soak up excess fat with a cloth.

  13. Serve with white sauce around the dish and garnish with carrot.

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 aroma chemistry they share, and how many recipes mention both.

  1. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  2. Turnip + carrottop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + cauliflowertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together286 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + celerytop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together4,417 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Spinach + cauliflowertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together117 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

Flavor stand-ins for the cauliflower

How well each one fits the dish's main ingredients (turnip, carrot, spinach, celery, meat, egg):

  1. Leekbetter flavor fit
  2. Parsnipbetter flavor fit
  3. Asparagusbetter flavor fit
  4. Cauliflowerthe original

Fit is the average pairing score against turnip, carrot, spinach, celery, meat, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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