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Green Pepper Toast

A toast topped with a thick green pepper sauce made from beef stock, browned flour, butter, and minced green peppers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Green Pepper Toast

Ingredients

Directions

Prepare the toast

  1. Slice the bread thin and cut off the crusts.

  2. Toast the bread on both sides until delicately brown.

  3. Butter the toast.

  4. Keep the buttered toast hot in the oven.

Make the sauce

  1. In a saucepan, heat the beef stock.

  2. Rub together the butter and browned flour, then stir the mixture into the beef stock.

  3. When the sauce is very thick, add salt to taste and the minced green peppers, and stir to combine.

  4. Remove the sauce from heat.

Assemble and serve

  1. Spread the sauce on the hot toast.

  2. Return the toast to the oven until very hot and crisp.

  3. Serve.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

What each ingredient does

Bread
Forms the crisp base that holds the sauce.
Butter
Adds richness and helps the flour blend smoothly into the sauce.
Beef stock
Provides the liquid and savory flavor of the sauce.
Browned flour
Thickens the stock into a sauce and adds a toasted, nutty flavor.
Green peppers
Contribute fresh, slightly bitter vegetable flavor and texture to the sauce.

The step that matters

Thickening the sauce. The butter and browned flour must be fully blended into the hot stock and cooked until very thick. If lumps form or the sauce stays thin, it will not cling to the toast. Removing it from heat once thick prevents it from scorching.

“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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