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Puree of Cardoons

A smooth puree made from cooked cardoons, broth, Allemande or cream sauce, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Puree of Cardoons

Ingredients

Directions

Prepare

  1. Prepare and cook the cardoons until tender.

  2. Remove the faggot and reduce the broth.

Finish the puree

  1. Add 2 tablespoons of Allemande or Cream sauce to the broth.

  2. Rub the mixture through a fine sieve back into the saucepan.

  3. Before serving, stir in a small piece of butter.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cardoon + creamtop 24% of all pairs
    Smell alikemoderate
    Cooked together10 recipes

    Shared aroma: octanal (fat, soap).

  3. Cardoon + buttertop 27% of all pairs
    Smell alikemoderate
    Cooked together41 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Cardoons
Form the main body of the puree, giving it its vegetable flavour and texture.
Allemande or cream sauce
Adds richness and body, giving the puree a smooth, creamy consistency.
Butter
Adds fat for a glossy finish and a rounder, richer mouthfeel.

The step that matters

Rub the mixture through a fine sieve. Pushing the cooked cardoons through a fine sieve breaks down the fibres, which are tough and stringy when left whole. Skipping or rushing this step leaves the puree coarse and fibrous rather than smooth.

“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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