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Bread

Soup.

A consommé soup thickened with bread crumbs, seasoned with salt and cayenne, served with fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Soup.

Ingredients

Directions

Make the soup

  1. Melt the butter in a pot over low heat until tender.

  2. Add the consommé and boil for 15 minutes.

  3. Skim off all the fat.

Finish and serve

  1. Stir in the bread crumbs and season with salt and cayenne pepper.

  2. Pass the mixture through a fine sieve and serve with fried bread.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Butter
Adds richness and a rounded, savory flavor to the soup base.
Consommé
Provides the main liquid and the clear, savory flavor of the soup.
Bread crumbs
Thicken the consommé and give the soup a fuller body.

The step that matters

Skim off all the fat. Fat left on the surface makes the soup greasy and cloudy, and it can dull the clean flavor of the consommé. Removing it fully before adding the crumbs keeps the broth clear and light.

“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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