Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Eel Pie
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.
Prepare
Preheat the oven to 400°F (200°C).
Season the eels with salt and pepper, then place them in a pie dish.
Assemble and bake
Dot the eels with butter and add a little water.
Cover the dish with pie crust.
For variation, you can add small pieces of rump steak at the bottom of the dish, but keep it separate from the eels.
Bake until the crust is golden and the eels are cooked through.
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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Butter + saucetop 15% of all pairsSmell alikelowCooked together15,338 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Pepper + buttertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Pepper + saucetop 27% of all pairsSmell alikelowCooked together15,303 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
What each ingredient does
- Eels
- Form the main filling, cooking through in the oven to give the pie its substance.
- Butter
- Adds richness and moisture, melting over the eels to keep them from drying out.
- Pie crust
- Encloses the filling and browns in the oven, giving a golden top.
The step that matters
Bake until the eels are cooked through. The crust browns faster than the thick eel pieces heat through, so the crust can look done before the fish is. Check that the eels are fully cooked, not just the top golden, before serving.
“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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