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Ox-piths in Cases, with Fine Herbs

Small pieces of ox piths baked in paper cases with d'Uxelles sauce and fried breadcrumbs, served with fine herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and bread are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 4,934 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ox-piths in Cases, with Fine Herbs

about a dozen cases

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Prepare the ox-piths according to previous directions.

  2. Drain the ox-piths on a napkin and cut into 1-inch lengths.

  3. Place the ox-piths in a small saucepan with enough d'Uxelles sauce. Gently mix the ox-piths and sauce together.

Fill and bake

  1. Fill about a dozen small paper cases with the mixture.

  2. Sprinkle the surfaces of the cases with fried bread-crumbs.

  3. Place the cases on a clean baking sheet.

  4. Warm the cases in a 350°F (175°C) oven for about 20 minutes.

Serve

  1. Serve in a pyramidal form with fine herbs or brown Italian sauce separately.

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. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Ox-piths
Form the main body of the dish, giving it its chewy, substantial texture.
D'uxelles sauce
Binds the ox-piths together and keeps the filling moist during warming.
Fried bread-crumbs
Add a crisp, golden topping that contrasts with the soft filling.

“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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