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Salpicon Garnituee

A diced meat garnish of calf sweetbread, livers, fowl, ham, mushrooms, truffles, and herbs simmered in broth and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Salpicon Garnituee

Ingredients

Directions

Prepare the meats

  1. Dice the sweetbread, livers, fowl, and ham into equal pieces, totaling about 1½ pounds.

  2. Pre‑cook the meats in water until nearly done.

Simmer the salpicon

  1. In a stewpan, combine the meats, mushrooms, and truffles.

  2. Season with salt, pepper, bay leaf, garlic, onion, parsley, and thyme.

  3. Cover with broth and white wine.

  4. Set on low heat and simmer gently without boiling, stirring occasionally until cooked through.

  5. Remove the bay leaf, onion, garlic, parsley, and thyme.

  6. If the sauce is too thin, add cornstarch, stir, and simmer a bit longer until thickened.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Sweetbread, livers, fowl, and ham
Provide the main meaty body of the dish, cooked until tender and firm.
Mushrooms
Add earthy flavor and moisture that enriches the simmering liquid.
Truffles
Contribute a strong, aromatic flavor that defines the dish.
Broth
Forms the cooking liquid that gently moistens and flavors the meats.
White wine
Adds acidity and aroma that brightens the savory sauce.
Cornstarch
Thickens the cooking liquid into a light sauce when added to the simmer.

The step that matters

Simmer gently without boiling. Boiling toughens the proteins in the meats and can make them dry and rubbery, while gentle heat keeps them tender and juicy. Stirring occasionally prevents sticking on the bottom of the stewpan.

Swap the clove

How well each one fits the dish's main ingredients (liver, mushroom, truffle, pepper, garlic, onion, parsley):

  1. Thymefits better
  2. Marjoramfits better
  3. Sagefits better
  4. Clovethe original

Fit is the average pairing score against liver, mushroom, truffle, pepper, garlic, onion, parsley. 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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