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Truffles, a LA Piemontaise

A savory sandwich with sautéed truffles, parsley, garlic, and sauce served on buttered French rolls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Truffles, a LA Piemontaise

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the truffles

  1. Cut the truffles into scallops.

  2. In a sauté pan, heat the Lucea oil.

  3. Add the truffles, parsley, garlic, mignionette pepper, and salt; fry for 5 minutes.

  4. Remove the garlic, then add the Italian or Espagnole sauce, glaze, and lemon juice.

  5. Toss everything together over the heat.

Assemble and bake

  1. Remove the top crust from the French rolls and spread butter on the inside.

  2. Pour the truffle mixture over the rolls.

  3. Place the rolls in the oven at 400 °F (200 °C) for 10 minutes to crisp.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Truffles
Provide the dish's main flavour and aroma, the reason for the sandwich.
Italian or espagnole sauce
Adds body and savoury depth to the truffle mixture.
Glaze
Adds richness and a glossy coating that helps the mixture cling to the rolls.
French rolls
Form the base and crust that holds the warm truffle mixture.
Butter
Adds fat and richness to the inside of the rolls and helps them brown.

The step that matters

Baking the assembled rolls. Ten minutes in a hot oven is meant to crisp the rolls. Too long dries them out, and too short leaves them soft under the wet truffle mixture.

Swap the clove

How well each one fits the dish's main ingredients (truffle, parsley, garlic, pepper, sauce, lemon, butter):

  1. Thymefits better
  2. Tarragonfits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against truffle, parsley, garlic, pepper, sauce, lemon, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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