Why it works: Egg and chicken are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,991 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Vol Au Vent
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Roll out a piece of tart paste to 2 inches thick.
Stamp a piece the size of the bottom of the dish.
Stamp another piece of puff paste of the same size and thickness.
Wash the first piece with egg and lay the puff paste on top.
Mark the center with a cutter two sizes smaller and wash the top with egg yolks.
Bake at 400°F (200°C) until done.
Remove the center to the mark and preserve it.
Wash the inside with egg yolk and mend any apertures with the removed paste.
Fill with fricassee of chicken, fillets of soles, or lobsters, and place the cover over.
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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Egg + chickentop 30% of all pairsSmell alikemoderateCooked together8,991 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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