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Caviar Canasses

A small appetizer of cold caviar served on fried croûtons, garnished with coraline pepper and sieved egg yolk and white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Caviar and egg work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 101 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Caviar Canasses

Oven, in the book's wordsA sharp oven

Ingredients

Directions

  1. Arrange cold caviar on cold fried croûtons of bread.

  2. Decorate with coraline pepper.

  3. Rub the hard-boiled yolk and white of the egg through a sieve and sprinkle on top.

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. Caviar + eggtop 11% of all pairs
    Smell alikemoderate
    Cooked together101 recipes

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

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Caviar + breadtop 16% of all pairs
    Smell alikelow
    Cooked together65 recipes

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

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

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

  5. Caviar + peppertop 30% of all pairs
    Smell alikelow
    Cooked together104 recipes

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

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

What each ingredient does

Cold caviar
Provides a salty, briny flavour and a delicate burst of texture.
Cold fried croûtons of bread
Provide a crisp base that holds the caviar in place.
Hard-boiled egg yolk
Sieved, it forms a soft, creamy topping with mild richness.
Hard-boiled egg white
Sieved, it adds a light, delicate texture to the garnish.

“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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