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Dessert

Biscuits Glaces a LA Tomate

A frozen tomato dessert served on baked biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Biscuits Glaces a LA Tomate

Oven, in the book's wordsA slack oven

Ingredients

Directions

The book says “a slack oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the tomato base

  1. Wash the tomatoes.

  2. Slice the tomatoes.

  3. Toss the tomatoes in butter in a sauté pan over high heat.

  4. Add tomato puree.

  5. Cook slowly until tender.

  6. Pour off the fat.

  7. Rub the tomatoes through a fine sieve.

  8. Season with salt, pepper, and paprika.

  9. Mix in whipped cream.

Freeze the ice

  1. Freeze the mixture.

  2. Pack the mixture into a brick-shaped ice mold.

  3. Bury the mold in crushed ice and salt for 2 hours.

  4. Unmold the tomato ice.

  5. Cut the ice into slices.

Make and bake the biscuits

  1. Make a paste with flour and milk.

  2. Roll the paste out into oblong strips.

  3. Place the strips on a baking sheet.

  4. Prick the strips with a fork.

  5. Bake at 300°F (150°C) until done.

  6. Cool the biscuits on a wire tray.

Assemble and serve

  1. Place a slice on each biscuit.

  2. Decorate with whipped cream.

  3. Garnish with parsley before serving.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Tomatoes
Provide the main body and sweet-tart flavour of the ice, and are softened by slow cooking.
Butter
Adds fat and richness, carrying flavour during the initial sauté.
Tomato puree
Concentrates tomato flavour and deepens colour in the base.
Whipped cream
Adds fat and softness, making the frozen mixture smoother and creamier.
Flour
Forms the structure of the paste that becomes the baked biscuit.

The step that matters

Pour off the fat and rub through a fine sieve. Removing excess fat and straining out skins and seeds gives the ice a smooth texture; leftover fat or solids can make the frozen mixture grainy or greasy.

Swap the tomato

How well each one fits the dish's main ingredients (butter, pepper, cream, flour, milk):

  1. Potatofits better
  2. Leekfits better
  3. Spinachfits better
  4. Tomatothe original

Fit is the average pairing score against butter, pepper, cream, flour, milk. 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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