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Chartreuse with Beef Palates

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chartreuse with Beef Palates

Ingredients

Directions

  1. Grease the copper mould with butter and line it with buttered paper.

  2. Boil carrots and turnips separately in salted water until tender, adding white veal fat or butter, or slices of fat bacon.

  3. Use a round vegetable scoop to cut pieces from the vegetables, then slice them into round fillets.

  4. Layer the carrots and turnips in the mould, alternating until three-quarters full.

  5. Soak round pieces of beef palates in glaze and place them at the bottom of the mould.

  6. Spread veal forcemeat lightly over the vegetables to secure them.

  7. Steam the mould in boiling water for 30 minutes.

  8. Invert the mould onto a dish, remove the mould and paper, and brush thin glaze over the vegetables.

  9. Serve with Spanish sauce.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 recipes

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

  3. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Turnip + beeftop 14% of all pairs
    Smell alikemoderate
    Cooked together2,940 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

Swap the turnip

How well each one fits the dish's main ingredients (butter, carrot, veal, beef, sauce):

  1. Onionfits better
  2. Tomatofits better
  3. Potatofits better
  4. Turnipthe original

Fit is the average pairing score against butter, carrot, veal, beef, sauce. Candidates are from the same food group and used in at least 100 recipes.

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