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Macaroni with Tomatoes and Sidneys

A macaroni dish with veal broth, mutton kidneys, butter, flour, gravy, shallots, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and shallot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,081 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Macaroni with Tomatoes and Sidneys

Ingredients

Directions

Prepare

  1. Boil the macaroni in veal broth until tender, then keep warm.

  2. Skin the mutton kidneys and fry them lightly in butter.

  3. Remove the kidneys from the pan, mince them finely, and set aside.

Make the gravy and stew

  1. In the same pan, make a gravy by adding brown flour, rich gravy, minced shallots, and cayenne.

  2. Stew the minced kidneys in the gravy for 10 minutes.

  3. Mix part of the warm macaroni into the gravy and toss for a few minutes.

Serve

  1. Serve on a hot dish, arranging the remaining macaroni on top.

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. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  4. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + shallottop 17% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Macaroni
Forms the bulk of the dish and soaks up the gravy as it is tossed.
Mutton kidneys
Provide the main meaty flavour and a tender, rich texture when stewed.
Butter
Fat for frying the kidneys, carrying flavour and adding richness.
Brown flour
Thickens the gravy so it coats the kidneys and macaroni.
Rich gravy
Supplies the liquid base and savoury depth of the sauce.
Shallots
Add mild sweetness and aromatic flavour to the gravy.

The step that matters

Stewing the minced kidneys in the gravy. Kidneys turn tough and rubbery if overcooked, so they should be stewed gently for the stated time and not boiled hard. Gentle heat keeps the meat tender while it absorbs the gravy's flavour.

Swap the shallot

How well each one fits the dish's main ingredients (veal, mutton, butter, flour):

  1. Leekfits about as well
  2. Shallotthe original
  3. Chivefits less well
  4. Turnipfits less well

Fit is the average pairing score against veal, mutton, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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