Skip to main content
Main

Green Truffles for a Dish

Boiled green truffles served with butter or a mixture of oil, vinegar, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

Why it works: Port wine and beer work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 45 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Green Truffles for a Dish

Ingredients

Directions

Cook the truffles

  1. Clean the truffles and place them in a stewpan with broth, Port wine, and salt.

  2. Boil gently for 30 minutes.

  3. Drain the truffles and place them in a folded napkin.

Make the batter

  1. To make the batter, combine flour, salt, pepper, eggs, and beer in a bowl.

  2. Beat the mixture with a wooden spoon or whisk for 10 minutes until thick enough to adhere to other items.

Serve

  1. Serve with cold fresh butter or a mixture of oil, vinegar, and cayenne pepper.

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. Port wine + beertop 9% of all pairs
    Smell alikemoderate
    Cooked together45 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Port wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  3. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vinegar + beertop 13% of all pairs
    Smell alikemoderate
    Cooked together302 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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

Green truffles
Are the main ingredient, gently cooked in broth and Port wine until tender.
Eggs
Bind the batter and add structure as they set when mixed with flour.
Flour
Forms the body of the batter, giving it thickness so it can coat other items.
Beer
Thins the flour and egg mixture into a batter with a light, airy texture.

The step that matters

Beating the batter. Beating for the full 10 minutes develops the batter until it is thick enough to cling to food. Stopping early leaves it too thin to adhere.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes