Skip to main content
Main

Consomme a LA Beenoise

A clear soup served with a thin egg custard layer.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Consomme a LA Beenoise

Ingredients

Directions

Prepare

  1. Prepare clear soup as per Recipe No. 2.

  2. In a bowl, mix egg yolks and beaten egg whites with pepper and salt.

  3. Butter a flat plate and pour the egg mixture onto it.

Cook and serve

  1. Steam for 15 minutes.

  2. Once cooled, cut into thin diamond-shaped pieces.

  3. Serve with the clear soup.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Provide richness and help the mixture set into a tender, sliceable custard when steamed.
Egg whites
Add structure as they set, giving the custard body and a light texture.

The step that matters

Steaming the egg mixture. Egg proteins set at moderate heat and toughen if overheated. Steaming gently keeps the custard smooth and tender, with no holes or rubbery texture, so it can be cut into clean pieces.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes