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Raised French Pie

A pie with a 3‑inch high crust filled with veal, mushrooms, ham, chicken, sweetbread, seasoned with pepper, salt, and sweet herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Raised French Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Raise a crust about 3 inches high.

Fill and bake

  1. Layer in slices of veal, mushrooms, ham, chicken, more mushrooms, and sweetbread.

  2. Season with pepper, salt, and sweet herbs.

  3. Cover the pie and bake for about 2 hours.

  4. Once done, pour off the fat and add 6 hard-boiled egg yolks.

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. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  4. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

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

  5. Ham + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Pie crust
Forms the raised walls that hold the filling during baking.
Veal
Provides the main meat and savory body as it cooks slowly.
Chicken
Adds tender meat and richness to the filling.
Sweetbread
Contributes a soft, delicate texture to the meat layers.
Ham
Adds salty, savory flavor throughout the filling.

The step that matters

Pour off the fat before adding the egg yolks. Meat cooked for a long time releases liquid fat that can sit on top and make the filling greasy. Removing it first keeps the yolks and filling from tasting heavy and oily.

“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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