Name: Croustades of Ox-Piths, À LA Monglas
Ingredients: ox piths; bread; butter; seasoning

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Croustades of Ox-Piths, À LA Monglas

Ingredients

ox piths
bread
butter
seasoning

Directions

Prepare

Prepare the ox piths by cleaning and cutting them into small pieces.
Make a bread base by toasting slices of bread until golden.

Cook and serve

Melt butter in a pan and sauté the ox piths until cooked through.
Place the sautéed ox piths on the toasted bread and season to taste.
Serve hot as an appetizer.

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.

Bread + buttertop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

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

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

What each ingredient does

Ox piths: Form the main filling, providing the savory protein that the dish is built around.
Bread: Forms the crisp base that holds the topping.
Butter: Adds fat for sautéing, carrying flavour and helping the piths brown lightly.

“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.