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Potato Souffles Cordon Rouge

A baked potato soufflé with butter, eggs, milk, and cheese, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Potato Souffles Cordon Rouge

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the potato base

  1. Peel the potatoes.

  2. Boil the potatoes until tender.

  3. Rub the potatoes through a wire sieve into a bowl.

  4. Moisten the potatoes with cream or milk.

  5. Beat the butter and add it to the potatoes.

  6. Season the potatoes with salt, pepper, and nutmeg.

Make the custard base

  1. Boil the milk in a saucepan.

  2. Add the potato mixture to the milk.

  3. Stir the mixture over heat until smooth.

  4. Allow the mixture to cool.

  5. Mix in the beaten raw eggs.

  6. Beat the egg yolks and fold the beaten yolks into the mixture.

  7. Fold in the whipped egg whites and cheese.

Bake and serve

  1. Butter small dariole or tartlet molds and line the molds with soft bread crumbs.

  2. Fill the molds with the potato mixture.

  3. Bake in a preheated oven at 400°F (200°C) until light brown.

  4. Turn out the soufflés quickly.

  5. Dust with grated cheese.

  6. Serve hot.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Potatoes
Provide the starchy bulk that gives the soufflé its body once mashed smooth.
Butter
Adds richness and a smooth, tender texture to the potato base.
Milk
Loosens the potato purée and adds moisture to the base.
Eggs
Set during baking to give the soufflé structure, while whites trap air for lift.
Egg whites
Whipped and folded in, they trap air that makes the soufflé rise and turn light.
Gruyère or parmesan cheese
Adds savoury, salty flavour and helps the top brown as it bakes.

The step that matters

Fold in the whipped egg whites and cheese. Folding gently keeps the air in the whipped whites. Stirring them in hard deflates the mixture, so the soufflé rises less in the oven.

Swap the nutmeg

How well each one fits the dish's main ingredients (potato, cream, butter, pepper, milk, egg, parmesan cheese):

  1. Nutmegthe original
  2. Parsleyfits about as well
  3. Celeryfits less well
  4. Dillfits less well

Fit is the average pairing score against potato, cream, butter, pepper, milk, egg, parmesan cheese. 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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