Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Quenelle Meat, Entrees, Etc
Ingredients
Directions
Spoon some nearly cold Aspic Jelly down the center of each cutlet and let it set.
Once set, add a little Aspic Jelly to each side and let it set again.
Repeat the process until the entire top of the cutlet is covered.
Garnish the dish with Aspic jelly cut into various shapes.
Place seasonal vegetables covered with Cream Bechamel Sauce in the center of the dish.
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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Cream + saucetop 9% of all pairsSmell alikemoderateCooked together4,787 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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