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Remoulade d’CEufs

A chilled egg dish served on toasted wheat biscuits with artichoke, tomato, remoulade sauce, aspic jelly, truffle, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Biscuit and artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Remoulade d’CEufs

Ingredients

Directions

Prepare the base

  1. Cut the shredded wheat biscuits in half and toast them slightly.

  2. Spread the hollow part of each biscuit with a mixture of chopped cooked artichoke bottoms and enough remoulade sauce to season.

  3. Place a slice of ripe tomato on top of the artichoke mixture.

Prepare the eggs

  1. Poach the eggs and let them cool on a sieve.

  2. Mask the eggs with remoulade sauce mixed with enough aspic jelly to set when cold.

Assemble and serve

  1. Dress the masked eggs on the prepared biscuits and sprinkle with finely cut strips of truffles.

  2. Garnish with sprigs of parsley and serve cold.

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. Biscuit + artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together9 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Wheat + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together468 recipes

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

  4. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

  5. Wheat + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Eggs
Form the main body of the dish, set firm and cold when poached and masked.
Shredded wheat biscuits
Provide a toasted, crisp base that holds the artichoke mixture and the egg.
Artichoke bottoms
Add a tender, mild filling that sits between the biscuit and the egg.
Remoulade sauce
Adds tangy, creamy flavour and moisture to the filling and the egg coating.
Aspic jelly
Sets the coating on the cold eggs, giving a glossy, firm surface.
Ripe tomatoes
Add juiciness and acidity that brighten the rich filling.

The step that matters

Masking the eggs with aspic. The remoulade and aspic mixture must be cool and only just liquid, so it sets into a smooth, even coat on cold eggs. If it is too warm, it runs off or melts the coating; if it is too cold, it sets lumpy and thick.

Swap the tomato

How well each one fits the dish's main ingredients (egg, wheat, biscuit, artichoke, sauce, truffle, parsley):

  1. Shallotfits better
  2. Spinachfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against egg, wheat, biscuit, artichoke, sauce, truffle, parsley. 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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