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Pate Chaud D LA Ciboulette —

A hot pie filled with a rich farce of godiveau, chives, nutmeg, and served with Espagnole sauce, mushrooms, and artichoke bottoms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chive and artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 59 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Pate Chaud D LA Ciboulette —

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Mix the farce godiveau with chives and nutmeg.

  3. Prepare the pie crust as usual and fill it nearly full with the farce mixture.

  4. Cover the pie and finish it as before.

Bake and serve

  1. Bake in the oven until the top is lightly colored.

  2. Remove the cover and run a knife around the farce to prevent swelling.

  3. Cover the pie with four sheets of paper and bake for one hour.

  4. Skim off the fat and cut the farce into squares or lozenges.

  5. Pour over the pie a good Espagnole sauce with mushrooms and artichoke bottoms, and serve immediately.

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. Chive + artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together59 recipes

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

  2. Nutmeg + artichoketop 5% of all pairs
    Smell alikestrong
    Cooked together156 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Chive + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together300 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Mushroom + artichoketop 8% of all pairs
    Smell alikemoderate
    Cooked together447 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Chive + mushroomtop 9% of all pairs
    Smell alikemoderate
    Cooked together553 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rich farce godiveau
Forms the main body of the pie, setting into a firm, sliceable filling as it bakes.
Chives
Add a mild onion-like aroma and fresh flavour to the rich farce.

The step that matters

Run a knife around the farce after removing the cover. Cutting around the farce before it fully sets helps prevent it from swelling and cracking unevenly as it bakes, keeping the filling's shape neat.

Swap the nutmeg

How well each one fits the dish's main ingredients (chive, sauce, mushroom, artichoke):

  1. Capersfits better
  2. Garlicfits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against chive, sauce, mushroom, artichoke. 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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