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Timbal De Macaroni D LA Mariniere

A baked macaroni casserole with sole, carp roe, crayfish, mushrooms, and béchamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Timbal De Macaroni D LA Mariniere

Ingredients

Directions

Prepare

  1. Cook the macaroni according to package instructions.

  2. In a skillet, sauté the sole fillets in butter.

  3. Blanch the carp roe and remove shells from the crayfish.

Make the mixture

  1. Mix the cooked macaroni with maigre béchamel and crayfish butter, using a total of 8 ounces of butter.

  2. Season the mixture with salt and pepper.

Layer and bake

  1. Layer one-fourth of the macaroni in a dish, then add carp roe, half of the crayfish tails, and mushrooms.

  2. Cover with more macaroni, then add the sole fillets, remaining crayfish tails, and mushrooms.

  3. Top with the remaining macaroni and bake until heated through.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Roe + crayfishtop 10% of all pairs
    Smell alikemoderate
    Cooked together36 recipes

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

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + crayfishtop 11% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: anethole (sweet, anise).

  5. Butter + roetop 14% of all pairs
    Smell alikelow
    Cooked together442 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Macaroni
Forms the bulk and structure of the casserole, holding the layers together when baked.
Maigre béchamel
Adds a creamy, moist sauce that coats the pasta and keeps the casserole from drying out.
Crayfish butter
Carries crayfish flavour through the pasta and adds richness to the sauce.
Sole fillets
Provide delicate white fish flesh that stays tender when gently heated in the layers.
Carp roe
Adds a rich, briny flavour and a soft, delicate texture to the layers.
Crayfish tails
Contribute sweet, delicate shellfish flavour and tender texture to the layers.

The step that matters

Bake until heated through. Baking only needs to warm the layers, since the fish and roe are already cooked. Overbaking dries the béchamel and toughens the delicate fish and roe, so watch closely and stop once the casserole is hot throughout.

“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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