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 ↓
White Oyster Soup, O?’, Oyster Soup a LA Reine
Ingredients
Directions
Prepare the oysters
Open the oysters carefully and strain their liquor.
Rinse the oysters in their liquor and remove the gills.
Strain the liquor again through a fine sieve.
Make the soup
Simmer the oyster gills in 2 quarts of veal stock for 20 to 30 minutes.
Strain the stock from the oyster gills into the soup.
Heat the soup.
Season the soup with mace and cayenne.
Plump the oysters in their own liquor without boiling.
Add the oyster liquor to the soup.
Stir in 1 pint of boiling cream.
If thickening is needed, mix 1½ ounces of arrow-root with a little milk or cream.
Or blend 4 ounces of butter with 3 ounces of flour.
Serve
Place the oysters in a tureen.
Pour the soup over the oysters.
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.
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.
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Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Oyster + buttertop 12% of all pairsSmell alikemoderateCooked together8,184 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Oyster + creamtop 17% of all pairsSmell alikemoderateCooked together2,886 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Veal + macetop 18% of all pairsSmell alikelowCooked together3,761 recipes
Shared aroma: alpha-pinene (pine, turpentine).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they 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
- Oysters
- Provide the main flavour and tender texture when plumped gently rather than boiled.
- Veal stock
- Forms the savoury body of the soup that carries the other flavours.
- Cream
- Adds richness and a smooth, silky mouthfeel to the soup.
- Arrow-root
- Thickens the soup by swelling in liquid when heated, giving it body.
- Butter
- Adds fat and richness; blended with flour it can thicken the soup as a roux.
- Flour
- Thickens the soup when blended with butter, giving it body and smoothness.
The step that matters
Plump the oysters without boiling. Boiling toughens oyster flesh and makes it shrink and turn rubbery, so they should be heated gently in their own liquor only until plump and just cooked.
Swap the mace
How well each one fits the dish's main ingredients (oyster, veal, cream, butter, flour):
- Nutmegfits better
- Capersfits better
- Parsleyfits better
- Macethe original
Fit is the average pairing score against oyster, veal, cream, butter, flour. Candidates are from the same food group and used in at least 100 recipes.
“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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