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Dessert

Petites Tranches De Caviar a LA Remoulade

Caviar served on buttered bread with a remoulade of mayonnaise, béchamel, herbs, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Petites Tranches De Caviar a LA Remoulade

Ingredients

Directions

Prepare

  1. Mix the caviar with lemon juice, shallot, and cayenne using a wooden spoon.

  2. Combine mayonnaise and Bechamel sauce, then stir in the sieved egg yolk and herbs.

Assemble and serve

  1. Spread the caviar mixture on the buttered bread slices.

  2. Use a paper cornet to decorate the slices with the mayonnaise mixture.

  3. Serve on small round dishes and keep cool until ready to serve.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Lemon + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Russian caviar
Provides the main salty, briny flavour and the luxurious focal texture of the dish.
Mayonnaise
Adds fat and creaminess, giving the mixture a smooth, rich body.
Cold bechamel sauce
Adds body and a creamy texture that helps bind the mayonnaise and egg yolk.
Hard-boiled egg yolk
Contributes richness and a crumbly, soft texture to the creamy mixture.
Brown bread
Gives a sturdy, slightly nutty base that holds the topping.

The step that matters

Keeping the mixture cold. Caviar is delicate and fat-based dairy sauces can separate or soften when warm, so the components should stay chilled and be assembled shortly 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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