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Tartines a LA Lucullus.

A pastry sandwich made with puff pastry, anchovy paste, Parmesan, and hard‑boiled egg yolks, served with anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Tartines a LA Lucullus.

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

  1. Preheat the oven to 400°F (200°C).

  2. Roll out the puff paste and cut it into desired shapes.

Top and bake

  1. Spread a thin layer of anchovy paste on the puff paste.

  2. Sprinkle grated Parmesan over the anchovy paste.

  3. Top with chopped hard boiled egg yolks.

  4. Bake in the preheated oven until golden brown.

Serve

  1. Serve warm with anchovy sauce.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 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

Puff paste
Forms the flaky, crisp base that rises and browns in the oven.
Grated parmesan
Melts and browns on the surface, adding savoury, salty flavour.
Anchovy paste
Adds a concentrated, salty savoury flavour that seasons the base.
Hard boiled egg yolks
Add a soft, crumbly richness that contrasts with the crisp pastry.

“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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