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Beignets, Strasbourgeoise

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ham and parsley are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 3,249 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Beignets, Strasbourgeoise

Ingredients

Directions

  1. Stamp out rounds of ham using a 1-inch cutter.

  2. Remove the lard from the foie-gras and cut it into slices.

  3. Stamp out each slice of foie-gras to match the size of the ham.

  4. Spread a little frying batter on each slice of ham.

  5. Place a slice of foie-gras between two slices of ham to form a sandwich.

  6. Coat each sandwich well with batter.

  7. Fry in hot fat until golden brown.

  8. Drain, garnish with lemon quarters and parsley, and serve with tomato 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. Ham + parsleytop 24% of all pairs
    Smell alikelow
    Cooked together3,249 recipes

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

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

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