Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Croquignoles a LA Reine
Ingredients
Directions
Mix the pounded ingredients with the sifted flour and whipped egg whites until smooth.
Heat two large copper sheets and rub them with white wax, then wipe off excess wax.
Using a spoon or paper funnel, arrange the mixture on the sheets, leaving an inch between each.
Place the sheets in the oven on trivets to prevent browning underneath, and add hot coals on top for additional heat.
Bake the croquettes overnight, then the next morning, transfer them to a gentle oven for 15 to 20 minutes.
Remove from the oven while hot to prevent breaking.
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.
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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