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Sauce a LA Morne, for Roast Meat

A mushroom and mace sauce with garlic, cream, and parsley for roast meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Garlic and parsley match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 9,308 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sauce a LA Morne, for Roast Meat

Ingredients

Directions

Make the sauce

  1. Chop the mushrooms finely and stew them in butter.

  2. Add the garlic, stuck with a clove, and a blade of mace.

  3. Moisten with cream and add the chopped parsley.

  4. Stew all ingredients well together.

Finish and serve

  1. Pass through a tamis if desired and 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. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  2. Mushroom + garlictop 6% of all pairs
    Smell alikemoderate
    Cooked together4,700 recipes

    Shared aroma: linalool (floral, citrus).

  3. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Mushrooms
Provide the main body and earthy flavor of the sauce as they soften and release their liquid.
Butter
Cooks the mushrooms and adds richness and a rounded, savory flavor.
Cream
Adds moisture and a smooth, rich texture that thickens as the sauce reduces.
Garlic
Adds a sharp, aromatic note that mellows during stewing.
Mace
Adds a warm, aromatic spice note to the sauce.

The step that matters

Stew the mushrooms in butter. Cooking the finely chopped mushrooms long enough drives off their water and lets them brown lightly. If they stay wet, the cream dilutes the sauce and its flavor stays flat.

Swap the mace

How well each one fits the dish's main ingredients (mushroom, butter, clove, garlic, cream, parsley):

  1. Thymefits better
  2. Marjoramfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against mushroom, butter, clove, garlic, cream, 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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