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Dinner for 10 Persons

A multi-course dinner for ten featuring soup, fish, meat, poultry, and desserts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 21 ingredients
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Why it works: Chicken and asparagus work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 539 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Dinner for 10 Persons

serves 10

Ingredients

Directions

Prepare the first courses

  1. Prepare the spring soup.

  2. Serve the spring soup as the first course.

  3. Cook the salmon fillets.

  4. Serve the salmon fillets with a garnish.

  5. Prepare the red mullet.

  6. Serve the red mullet as a main dish.

  7. Make a chicken vol-au-vent using the chicken.

  8. Sauté the calf's liver with bacon and fresh herbs.

Roast and braise the main courses

  1. Roast the saddle of mutton.

  2. Serve the saddle of mutton as the second course.

  3. Prepare the half calf's head, tongue, and brain for serving.

  4. Braise the ham.

  5. Serve the ham with asparagus.

  6. Roast the pigeons.

  7. Roast the ducklings.

  8. Serve the pigeons and ducklings as the third course.

Serve dessert

  1. Serve the sponge cake, Charlotte à la vanille, gooseberry tart, cream, cheesecake, and apricot jam tart for dessert.

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. Chicken + asparagustop 11% of all pairs
    Smell alikemoderate
    Cooked together539 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Asparagus + gooseberrytop 11% of all pairs
    Smell alikestrong
    Cooked together6 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Chicken + muttontop 13% of all pairs
    Smell alikemoderate
    Cooked together471 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Mutton + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together430 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Chicken
Forms the body of the vol-au-vent filling, providing protein structure and savoury flavour.
Bacon
Adds fat and savoury browning to the sautéed calf's liver.
Calf's liver
Provides rich, tender meat that browns quickly when sautéed.
Saddle of mutton
Large roast cut whose fat renders and browns during roasting, keeping the meat moist.
Ham
Braising slowly softens the connective tissue, leaving the meat tender and moist.
Sponge cake
Eggs and whisked air give the sponge its light, open structure.

The step that matters

Braise the ham. Braising needs low, steady heat and enough liquid. Too much heat toughens the meat and dries it out, while slow cooking softens the connective tissue and keeps it juicy.

Swap the gooseberry

How well each one fits the dish's main ingredients (salmon, chicken, liver, mutton, ham, asparagus, cream):

  1. Lemonfits better
  2. Coconutfits better
  3. Pumpkinfits better
  4. Gooseberrythe original

Fit is the average pairing score against salmon, chicken, liver, mutton, ham, asparagus, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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