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Chartreuse of Roots and Sausages

A baked casserole of boiled carrots, sausages, bacon, and forced meat, bound with egg and covered with paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and meat are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,905 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chartreuse of Roots and Sausages

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the ingredients

  1. Boil the carrots, then place them in cold water and peel them.

  2. Slice the carrots to about ½ inch thick.

  3. Boil the sausages on low heat, pricking them with a fork to prevent bursting.

  4. Once cooked and cooled, cut the sausages into pieces the same size as the carrots.

Assemble the casserole

  1. Line a cake mold with sheets of fat bacon.

  2. Arrange the carrots around the edge of the bottom of the mold.

  3. Layer the sausages inside the carrots until the bottom is fully covered.

  4. Alternate layers of carrots and sausages on the sides until covered.

  5. Brush the inside with egg to bind the layers together.

  6. Add a thin layer of forced meat at the bottom and around the sides.

  7. Fill the mold with the ragout and cover it with paste.

  8. Brush the top with egg.

Bake and serve

  1. Place the mold in a saucepan of hot water, ensuring the water comes halfway up the mold.

  2. Bake in the oven at 300°F (150°C) for 1.5 hours.

  3. Turn the chartreuse out and remove the bacon from the top and sides.

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. Carrot + meattop 19% of all pairs
    Smell alikelow
    Cooked together1,905 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + eggtop 35% of all pairs
    Smell alikelow
    Cooked together4,481 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Carrots
Form the main body of the dish and add sweetness and moisture as they cook.
Sausages
Provide the savoury filling and fat that flavour the layers.
Sheets of fat bacon
Line the mold and add fat that bastes the casserole while it bakes.
Egg
Brushed on to bind the layers together and brown the top.
Forced meat
Forms a thin layer around the sides and base that holds the casserole together.

The step that matters

Placing the mold in hot water. A water bath moderates the oven heat so the custard-like forcemeat and egg set gently without curdling or drying out at the edges.

Swap the carrot

How well each one fits the dish's main ingredients (egg, meat):

  1. Asparagusfits better
  2. Shallotfits better
  3. Mustardfits better
  4. Carrotthe original

Fit is the average pairing score against egg, meat. 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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