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Kromeskys, with Spanish Sauce

Kromeskys is a lamb or mutton dish cooked with onion, butter, flour, Spanish sauce, herbs, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Kromeskys, with Spanish Sauce

Ingredients

Directions

Make the filling

  1. Fry the chopped onion in butter until pale yellow, then stir in flour until smooth.

  2. Add Spanish sauce (or water), parsley, salt, white pepper, powdered herbs, and cayenne.

  3. Stir in the diced meat and warmed mushrooms with lemon juice.

  4. Heat until scalding hot, then add the raw egg yolk and cook for 2 minutes, stirring frequently.

Set

  1. Spread the mixture on a lightly oiled dish to cool, about 1 inch thick.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

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

What each ingredient does

Cold roast lamb or mutton
Provides the main meaty body and bulk of the filling.
Flour
Thickens the butter and sauce into a stiff mixture that holds together when cooled.
Butter
Adds richness and carries the flavour of the fried onion.
Raw egg yolk
Cooked through in the hot mixture, it helps bind and set the filling.
Mushrooms
Add moisture and earthy flavour to the filling.

The step that matters

Heat until scalding hot, then add the raw egg yolk. The egg yolk must be cooked through to be safe and to help bind the mixture. Stirring frequently prevents it from sticking or scrambling unevenly on the base of the pan.

Swap the white pepper

How well each one fits the dish's main ingredients (lamb, onion, butter, flour, sauce, parsley, pepper):

  1. Capersfits better
  2. Garlicfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against lamb, onion, butter, flour, sauce, parsley, pepper. 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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