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Chartreuse a LA Parisienne En Surprise

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Chartreuse a LA Parisienne En Surprise

Ingredients

Directions

  1. Dress the truffles in cinders or Champagne, then peel and cut them lengthwise into strips about ⅓ inch wide.

  2. Trim the tails of the crayfish.

  3. Form a border at the bottom of the mold using the crayfish or carrots.

  4. Arrange the truffle strips on top of the crayfish to create a Greek border.

  5. Add the filets mignons of fowls that have been cooked in butter to the design.

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. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Crayfish + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: anethole (sweet, anise).

  3. Truffle + crayfishtop 14% of all pairs
    Smell alikelow
    Cooked together129 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

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