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Dessert

Consomme a LA Royale

A clear consommé made with stock, carrot, turnip, egg whites, and egg shells.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Consomme a LA Royale

Ingredients

Directions

Prepare

  1. Clear the stock by adding the egg whites and shells.

  2. Cook the carrot and turnip until tender.

  3. Cut the carrot and turnip into decorative shapes using a vegetable cutter.

Serve

  1. Place the shaped vegetables in a tureen and pour the clear stock over them.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + eggtop 35% of all pairs
    Smell alikelow
    Cooked together4,481 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Turnip + eggtop 36% of all pairs
    Smell alikelow
    Cooked together1,077 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Egg whites
Bind to fine particles in the stock as they coagulate, lifting them out to leave the broth clear.
Egg shells
Add extra surface area and calcium-rich particles that help trap cloudy solids when clearing the stock.
Stock
Forms the base liquid of the consommé, providing the main flavor.

The step that matters

Clear the stock by adding the egg whites and shells.. The egg whites must be whisked into cold stock and the mixture brought up to heat slowly and gently. If it boils hard or is stirred once the raft forms, the proteins break apart and cloudy particles return, so the consommé stays murky.

Swap the turnip

How well each one fits the dish's main ingredients (carrot, egg):

  1. Parsnipfits better
  2. Leekfits better
  3. Capsicumfits about as well
  4. Turnipthe original

Fit is the average pairing score against carrot, egg. 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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