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Breakfast

First Course for November

A selection of first course dishes for November.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 26 ingredients
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Why it works: Butter and mushroom match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 12,516 recipes mention both. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

The recipe

Ingredients

Contains: milk, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. Boil the fowl with bacon and greens until cooked through.

  2. Serve with melted butter.

  3. Dress the calf's head like a turtle.

  4. Roast the goose and serve with rich gravy.

  5. Prepare ragout of veal with mushrooms in brown sauce, garnished with lemon.

  6. Boil the leg of pork and serve with pea soup.

  7. Boil the scate and serve with shrimp and anchovy sauce, garnished with fried smelts.

  8. Roast the fillet of veal.

  9. Boil the hen-turkey and serve with oyster sauce.

  10. Boil the leg of mutton and serve with mashed turnips and caper sauce.

  11. Serve ham and roasted fowls alongside boiled turkey, stewed beef, and seasonal vegetables.

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 aroma chemistry they share, and how many recipes mention both.

  1. Butter + mushroomtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12,516 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Mushroom + porktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,840 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  3. Veal + porktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,919 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Mushroom + peastop 4% of all pairs
    Aroma overlapstrong
    Mentioned together890 recipes

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

  5. Butter + shrimptop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,733 recipes

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

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

What each ingredient does

Bacon
Adds smoky, salty fat that flavours the fowl and greens as they cook.
Butter
Melted butter adds richness and fat to the fowl served alongside it.
Goose
Roasting renders its fat, leaving the meat rich and browned on the outside.
Mushrooms
Add earthy savoury flavour and moisture to the veal ragout in brown sauce.
Peas
Contribute sweetness and body to the pea soup served with the pork.
Anchovy sauce
Adds salty, savoury depth to the shrimp served with the scate.

“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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