Why it works: Bread and meat are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Croustade of Bread, Garnished with Calves’-tails
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.
Carve the bread into croustades and remove the inside crumb.
Fry the croustades in hot hog's lard until they are a light fawn color.
Smoothly cover the cavity of each croustade with a thin layer of quenelle force-meat.
Bake the filled croustades in a 350°F (175°C) oven for five minutes.
Keep the croustades hot until served.
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.
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Bread + meattop 14% of all pairsSmell alikemoderateCooked together2,924 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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