Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 27,232 recipes mention both. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Scotch Woodcock
Ingredients
Directions
Prepare
Toast the bread slices and spread butter on both sides.
Place the chopped anchovies between the slices of toast.
Make the sauce and serve
In a saucepan, heat the egg yolks and cream over low heat until thickened, but do not let it boil.
Pour the thickened mixture over the toast and serve immediately.
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.
Photo for illustrative purposes only · Contact us to use it
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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Bread + buttertop 7% of all pairsAroma overlapmoderateMentioned together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Butter + creamtop 8% of all pairsAroma overlapmoderateMentioned together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Bread + eggtop 13% of all pairsAroma overlapmoderateMentioned together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Butter + eggtop 17% of all pairsAroma overlapmoderateMentioned together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Egg + creamtop 24% of all pairsAroma overlaplowMentioned together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Egg and cream share little aroma chemistry, yet 42,166 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolks
- Thicken the cream into a smooth, custard-like sauce when gently heated.
- Cream
- Adds richness and moisture, and forms the base of the thickened sauce.
- Anchovies
- Provide a salty, savoury flavour that is the main taste of the dish.
- Bread
- Forms the crisp base that holds the anchovies and sauce.
The step that matters
Heating the egg yolks and cream. Egg yolks thicken through gentle heat, and if the mixture boils, the yolks can scramble and curdle, leaving a grainy texture instead of a smooth sauce.
“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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