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Dried Salmon with Poached Eggs

A dish of dried salmon served on toast topped with poached eggs and a veal‑essence cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Dried Salmon with Poached Eggs

Ingredients

Directions

Prepare the salmon

  1. Soak the salmon slices in milk for 3 hours.

  2. Remove the salmon from the milk and wipe them dry.

  3. Broil the salmon over a clear fire until done.

Assemble and serve

  1. Serve the salmon on fried or toasted bread.

  2. Top the salmon with 8 poached eggs.

  3. In a small bowl, mix the essence of veal, cream, and egg yolks, then drizzle around the toasts.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Salmon + milktop 16% of all pairs
    Smell alikelow
    Cooked together1,577 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Dried salmon
Provides the main savoury, salty flavour and a firm, meaty texture once soaked and broiled.
Poached eggs
Add richness and a soft, runny yolk that moistens the toast and salmon.
Egg yolks
Enrich the sauce, thickening it and giving it a smooth, silky body.
Cream
Adds fat and softness, mellowing the sauce and giving it a smooth texture.
Essence of veal
Contributes concentrated meaty savouriness to the sauce.

The step that matters

Mixing the sauce with egg yolks. Egg yolks thicken when gently heated, but they can scramble if too hot. Mixing them cold with cream and veal essence, as the record describes, leaves the sauce smooth and pourable rather than curdled.

“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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