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Curry Sandwiches

A sandwich made with a smooth mixture of egg yolks, butter, curry powder, breadcrumbs, and tarragon vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tarragon and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,547 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Curry Sandwiches

Ingredients

Directions

Make the filling

  1. Pound the yolks of the hard-boiled eggs with the butter, salt, curry powder, and breadcrumbs until smooth.

  2. Moisten the mixture with a little tarragon vinegar.

Assemble

  1. Spread the mixture on bread to make sandwiches.

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. Tarragon + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + tarragontop 17% of all pairs
    Smell alikemoderate
    Cooked together1,572 recipes

    Shared aroma: anethole (sweet, anise).

  4. Egg + tarragontop 22% of all pairs
    Smell alikelow
    Cooked together1,789 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  5. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Egg yolks
Their fat and emulsifying lecithin give the filling a smooth, rich, creamy body.
Butter
Adds fat that makes the filling soft, spreadable and rich in mouthfeel.
Curry powder
Provides the warm, spiced aroma that defines the flavour of the filling.
Fine breadcrumbs
Absorb moisture and fat, helping the filling hold together and firm up slightly.
Tarragon vinegar
Adds a light acidity that brightens the rich yolk and butter mixture.

The step that matters

Pounding until smooth. Pounding breaks down the cooked yolks and softens the butter so they blend into an even paste. Lumps left in the filling will spread unevenly and make the sandwich texture grainy rather than creamy.

“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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