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Soyer's Culinary Emblem Oe Peace, the Macedoine Ludersienne a V Alexandre II

A mixed seafood salad featuring preserved lobsters, lampreys, sardines, anchovies, caviar, sturgeon, thunny, prawns, turbot, pickles, olives, mushrooms, and mangoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Lobster and turbot work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 163 recipes. Both carry octanal, which smells fat, soap. The science ↓

Soyer's Culinary Emblem Oe Peace, the Macedoine Ludersienne a V Alexandre II

Ingredients

Directions

Prepare

  1. Gather all ingredients listed.

Assemble and serve

  1. Arrange the preserved lobsters, lampreys, sardines, anchovies, caviar, sturgeon, thunny, and prawns on a large serving platter.

  2. Layer the turbot on top of the seafood.

  3. Add the pickled cucumbers, olives, mixed pickles, Indian pickles, pickled French beans, mushrooms, and mangoes around the seafood.

  4. Serve the dish at room temperature.

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. Lobster + turbottop 5% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: octanal (fat, soap).

  2. Cucumber + beanstop 5% of all pairs
    Smell alikestrong
    Cooked together602 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Olive + beanstop 5% of all pairs
    Smell alikestrong
    Cooked together3,470 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  4. Cucumber + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together3,611 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  5. Olive + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together4,571 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

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

What each ingredient does

Preserved lobsters
Forms the main seafood base of the platter and provides rich, savory flavor.
Caviar
Adds salty, rich flavor and a luxurious texture as a finishing seafood element.
Turbot
Adds firm, mild white fish flesh that layers over the other seafood.
Olives
Contribute brininess and a tangy, savory bite that balances the rich seafood.
Mangoes
Add sweetness and fruity acidity that contrast with the salty, briny seafood.

Swap the beans

How well each one fits the dish's main ingredients (lobster, caviar, sturgeon, turbot, cucumber, olive, mushroom):

  1. Peasfits about as well
  2. Beansthe original
  3. Walnutfits less well
  4. Sesamefits less well

Fit is the average pairing score against lobster, caviar, sturgeon, turbot, cucumber, olive, mushroom. 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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