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Sturgeon Soup a LA Chinoise

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sturgeon and veal work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 38 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Sturgeon Soup a LA Chinoise

Ingredients

Directions

  1. Saw the sturgeon head in half from the back down to the snout.

  2. Cut the halves into fist-sized pieces and soak them in cold water for several hours, changing the water frequently.

  3. Place the sturgeon pieces in a large stewpan with plenty of cold water and boil gently until the husk is easily detached from the cartilage.

  4. Remove the husk and place the cartilage in a large stewpan.

  5. Moisten the cartilage with enough good veal stock to make soup for your guests.

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. Sturgeon + vealtop 20% of all pairs
    Smell alikelow
    Cooked together38 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

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