Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓
Vol-au-vent
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Preheat the oven to 350°F (175°C).
Egg the upper surface of the pastry and score it nearly an inch from the edges.
Draw three lines on the center with a small knife.
Bake the vol-au-vent for 28-30 minutes until well heated.
Remove from the oven, empty it, and keep it warm.
Slice the blanched sweetbreads and fry them in butter.
Form veal quenelles using two small spoons and poach them.
Drain the quenelles and place them beside the sweetbread slices.
Add cooked mushrooms and moisten with sauce, keeping warm until serving.
Fill the vol-au-vent with the garnishes and pour sauce over them.
Cover the vol-au-vent and serve.
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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Butter + mushroomtop 7% of all pairsSmell alikemoderateCooked together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Veal + mushroomtop 14% of all pairsSmell alikemoderateCooked together2,446 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Butter + saucetop 15% of all pairsSmell alikelowCooked together15,338 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Mushroom + saucetop 19% of all pairsSmell alikelowCooked together4,480 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Butter + vealtop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
Butter and sauce barely smell alike, yet cooks put them together in 15,338 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
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