Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 1,900 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
The recipe
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Place the caul over a pot, leaving some hanging over the edge.
Layer bacon, force-meat, and veal in the pot until filled.
Fold the hanging caul over the top and cover with paper.
Bake and serve
Bake in a 400°F (200°C) oven until cooked through.
Serve with brown gravy and garnish with pickled mushrooms, morels, and truffles.
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 aroma chemistry they share, and how many recipes mention both.
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Mushroom + truffletop 2% of all pairsAroma overlapmoderateMentioned together1,900 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Veal + truffletop 4% of all pairsAroma overlapmoderateMentioned together815 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Veal + mushroomtop 5% of all pairsAroma overlapstrongMentioned together2,446 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Meat + truffletop 5% of all pairsAroma overlapmoderateMentioned together527 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Meat + mushroomtop 6% of all pairsAroma overlapstrongMentioned together1,422 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Caul
- Wraps the filling, holding it together and keeping the meat moist during baking.
- Veal
- Forms the main body of the dish, cooking through to a tender, meaty texture.
- Force-meat
- Adds a seasoned, binding layer that keeps the filling moist and cohesive.
- Flitch of bacon
- Adds fat and savoury flavour that seeps into the meat as it bakes.
“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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