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Caviar Sur Croutes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and caviar work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 65 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Caviar Sur Croutes

Ingredients

Directions

  1. Warm the caviar in the oven.

  2. Spread the caviar over the toasted bread.

  3. Sprinkle with dried and powdered lobster coral or coraline pepper.

  4. Dust with pepper if using lobster coral, and serve.

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. Bread + caviartop 16% of all pairs
    Smell alikelow
    Cooked together65 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Bread + lobstertop 20% of all pairs
    Smell alikelow
    Cooked together736 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Caviar + lobstertop 21% of all pairs
    Smell alikelow
    Cooked together29 recipes
  5. Lobster + peppertop 27% of all pairs
    Smell alikelow
    Cooked together2,247 recipes

    Shared aroma: octanal (fat, soap).

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

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