Why it works: Egg and chicken are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,991 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Vol Au Vent
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Roll out tart paste to 2 inches thick and cut a piece the size of the dish's bottom.
Cut another piece of puff paste of the same size and thickness.
Brush the first piece with egg, place the second on top, and mark the center with a smaller cutter.
Brush the top with egg yolk and bake at 400°F (200°C) until done.
Remove the center to the mark and save it.
Brush the inside with egg yolk, mend any openings with the removed paste, and fill with fricassee or seafood.
Place the saved center piece on top.
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.
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Egg + chickentop 30% of all pairsSmell alikemoderateCooked together8,991 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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