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A Duck a LA Benshamelle

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 2,072 recipes mention both. The science ↓

The recipe

Ingredients

Directions

  1. Bone, braise, and glaze the duck as previously instructed.

  2. Boil the heads of spruce grass in a little veal stock until tender.

  3. Rub the boiled spruce grass through a fine sieve.

  4. Combine the pulp with a small quantity of benshamelle sauce.

  5. Boil the mixture together for five minutes until very white and strong.

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 aroma chemistry they share, and how many recipes mention both.

  1. Veal + saucetop 15% of all pairs
    Aroma overlaplow
    Mentioned together2,072 recipes
  2. Veal + grasstop 26% of all pairs
    Aroma overlaplow
    Mentioned together6 recipes

    Shared aroma: 2-octenal (fatty, green).

  3. Grass + saucetop 27% of all pairs
    Aroma overlaplow
    Mentioned together7 recipes

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

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