Name: Puree of Sorrel to Serve with Veal Cutlets, Pork Chops, Muffin Cutlets
Ingredients: 3 pounds sorrel; ½ cup water; 2 ounces butter

Why it works: Sorrel and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 652 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Puree of Sorrel to Serve with Veal Cutlets, Pork Chops, Muffin Cutlets

Ingredients

3 pounds sorrel
½ cup water
2 ounces butter

Directions

Prepare

Wash and pick over the sorrel as you would spinach.
Boil the sorrel in ½ cup of water until tender.
Thoroughly drain the sorrel in a colander.

Finish and serve

Heat 2 ounces of butter in a stewpan, then return the drained sorrel to the pan.
Serve the puree in the center of the dish with cutlets.

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.

Sorrel + buttertop 16% of all pairs

Smell alikemoderate

Cooked together652 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Sorrel: Forms the main body of the puree, becoming soft and smooth when cooked down.
Butter: Adds richness and a silky texture to the cooked sorrel.

“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.