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Brown Chestnut Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chestnut and sauce work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 255 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Brown Chestnut Sauce

Ingredients

Directions

  1. Prepare rich brown gravy as a substitute for veal stock.

  2. Omit lemon rind and cream.

  3. Increase the seasonings to taste.

  4. Pass the chestnuts through a sieve.

  5. Mix the sieved chestnuts with a few tablespoons of Espagnole sauce or highly flavored gravy.

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.

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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. Chestnut + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together255 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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