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Ox Tongue a LA Calcutta

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 28,563 recipes mention both. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Ox Tongue a LA Calcutta

Ingredients

Directions

  1. Boil or bruise the ox tongue, then skewer it to a board to maintain its shape.

  2. Trim the tongue nicely and remove any excess fat.

  3. Thinly glaze the tongue and decorate the tip with sieved egg yolk and green butter or ham butter.

  4. Garnish the rest of the tongue in rows with the same mixture and secure with a frill.

  5. Place a bed of dressed green salad on the sides to fill the hollow and add curried eggs cut in quarters.

  6. Surround the dish with chopped aspic and lay a border of curried quenelles, adding sprigs of parsley or chervil in between.

  7. When ready to serve, place small blocks of Ice Sauce a la Calcutta on a dish or in tiny moulds, garnishing with green salad and leaf-shaped pieces of pink aspic.

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 aroma chemistry they share, and how many recipes mention both.

  1. Butter + parsleytop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Butter + eggtop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + parsleytop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together18,765 recipes

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

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

Flavor stand-ins for the parsley

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

  1. Nutmegabout as good a flavor fit
  2. Parsleythe original
  3. Capersabout as good a flavor fit

Fit is the average pairing score against butter, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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