Skip to main content

Grenadines, As Cutlets, and Asparagus Peas

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Asparagus and peas match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 808 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Grenadines, As Cutlets, and Asparagus Peas

Ingredients

Directions

  1. Cut out a fricandeau and trim it for larding.

  2. Cut it into cutlets and lard them.

  3. Finish the cutlets as you would grenadines.

  4. Arrange the cutlets around the dish and place the asparagus peas in the middle.

  5. Garnish with croutons or paste.

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. Asparagus + peastop 4% of all pairs
    Smell alikestrong
    Cooked together808 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

You might also like

Green PeasGreen Peas229 recipesAsparagus SoupAsparagus Soup179 recipesAsparagus SaladAsparagus Salad77 recipesCream of AsparagusCream of Asparagus38 recipes