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Beef Palate, Sauce St. Menehould

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 25 ingredients
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Why it works: Chestnut and artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 25 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Beef Palate, Sauce St. Menehould

Ingredients

Directions

  1. Prepare the beef palate with sauce St. Menehould.

  2. Hash the filet of beef with onion and form into little pates.

  3. Fry the beef kidneys with onion.

  4. Cook the beef foot and serve with lemon sauce.

  5. Stew the rump of beef with assorted vegetables, cut into fun shapes.

  6. Prepare oxtail with a puree of chestnuts.

  7. Cook beef tongue en civet a la bourguignonne.

  8. Stew beef cutlets with artichokes.

  9. Braised beef liver with celery.

  10. Make rissoles of beef with a puree of hazelnuts.

  11. Toast bread and spread with beef marrow.

  12. Roast beef ribs and serve with marrow sauce.

  13. Prepare a chicory salad with cold beef tongue.

  14. Make beef a la mode in jelly.

  15. Prepare a cold pate of beef au sang and au vin de jurancon.

  16. Cook turnips in beef gravy.

  17. Make a marrow tart with bread crumbs and candied sugar.

  18. Prepare aspic jelly of beef sweetened with candied lemon peel.

  19. Make a puree of artichoke stems with almond cream.

  20. Prepare beef jelly with Alicante wine and serve with mirabelle plums.

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. Chestnut + artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together25 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Chestnut + hazelnuttop 1% of all pairs
    Smell alikestrong
    Cooked together14 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Lemon + artichoketop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Artichoke + hazelnuttop 3% of all pairs
    Smell alikestrong
    Cooked together9 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

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

Swap the hazelnut

How well each one fits the dish's main ingredients (beef, onion, lemon, chestnut, artichoke, liver, celery):

  1. Lentilsfits better
  2. Beansfits better
  3. Pistachiofits better
  4. Hazelnutthe original

Fit is the average pairing score against beef, onion, lemon, chestnut, artichoke, liver, celery. Candidates are from the same food group and used in at least 100 recipes.

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