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Beetroot Cassolettes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Beetroot Cassolettes

Ingredients

Directions

  1. Cut 8 or more cassolette shapes from the cooked beetroot and steep them in the vinegar marinade.

  2. Prepare the salpicon by cutting the anchovy fillets, egg white, and gherkins into slices or julienne strips.

  3. Season the mixture with salt, pepper, oil, and vinegar, then mix in the parsley and other herbs.

  4. Remove the beetroot shapes from the marinade and fill them with the salpicon.

  5. Garnish and serve very cold.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Beetroot + parsleytop 5% of all pairs
    Smell alikestrong
    Cooked together745 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Beetroot + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,682 recipes

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

  5. Anchovy + parsleytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,702 recipes

    Shared aroma: linalool (floral, citrus).

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

Swap the beetroot

How well each one fits the dish's main ingredients (vinegar, anchovy, egg, pepper, parsley):

  1. Capsicumfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Beetrootthe original

Fit is the average pairing score against vinegar, anchovy, egg, pepper, parsley. Candidates are from the same food group and used in at least 100 recipes.

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