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Dinner for 24 Persons. February.

A multi-course dinner menu for 24 people featuring lamb, woodcock, fowl, macaroni timbales, chicken, ham, ducks, desserts, and sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 22 ingredients
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Why it works: Lamb and chicken match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 626 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Dinner for 24 Persons. February.

serves 24

Ingredients

Directions

Prepare the main dishes

  1. Prepare the lamb cutlets and cook them until tender.

  2. Prepare the fillets of woodcocks and cook them with seasoning.

  3. Make the scallops of fowls by cooking the fowl and serving with cucumbers.

  4. Prepare the timbales of macaroni according to your recipe.

  5. Cook the chickens and serve them with Montmorency sauce.

  6. Prepare the Grenada ham and serve with spinach.

  7. Roast the wild ducks until cooked through.

  8. Braise the celery in Espagnole sauce.

  9. Scallop the oysters in small shells and bake until golden.

  10. Cook the broccoli and serve with Bechamel sauce.

  11. Make the mayonnaise for the fillets of soles.

Make the desserts and cold dishes

  1. Make the iced pudding and chill before serving.

  2. Bake the cake and allow it to cool before serving.

  3. Prepare the French truffles with champagne.

  4. Prepare the aspic and chill until set.

  5. Prepare the Bavarian cream with preserved raspberries.

  6. Make the pineapple jelly and allow to set.

  7. Prepare the mosaic tartlets with apricots.

  8. Bake the Neapolitan cake and serve with Chantilly cream.

  9. Prepare the macédoine jelly and chill until set.

  10. Make the charlotte and serve chilled.

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. Lamb + chickentop 5% of all pairs
    Smell alikestrong
    Cooked together626 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Celery + broccolitop 6% of all pairs
    Smell alikestrong
    Cooked together807 recipes

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

  3. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Ham + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together360 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Eggs (in the method)
Not listed in the record, so no role stated.
Lamb cutlets
Main protein, cooked until tender for the centre of the meal.
Fillets of woodcocks
Main game protein, cooked with seasoning.
Chickens
Main poultry protein, served with Montmorency sauce.
Wild ducks
Main game bird, roasted until cooked through.
Grenada ham
Main cured meat, served with spinach.

Swap the broccoli

How well each one fits the dish's main ingredients (lamb, chicken, ham, truffle, celery, oyster, cream):

  1. Asparagusfits better
  2. Potatofits better
  3. Tomatofits better
  4. Broccolithe original

Fit is the average pairing score against lamb, chicken, ham, truffle, celery, oyster, cream. 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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