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Darioles of Mutton

A custard-like dish made from minced mutton, Espagnol sauce, cream, and truffles, baked in small molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Darioles of Mutton

Ingredients

Directions

Prepare the mutton

  1. Cut the chump from the loin of mutton and remove the upper and under fillets.

  2. Dice the lean flesh from the chump end, pound it in a mortar, and pass it through a wire sieve.

Make the mixture

  1. Mix the pounded mutton with ½ cup of Espagnol sauce, cayenne, and salt.

  2. Gradually stir in 2 cups of double cream, adding it ½ cup at a time until well combined.

  3. If too firm, add more cream to achieve a consistency slightly firmer than baked custard.

Fill and cook

  1. Butter 16 small dariole moulds and place a tablespoon of the mixture in each.

  2. Chop the truffles finely and sprinkle a little in each mould before filling them not quite full.

  3. Boil the moulds in a small stew-pan for a few minutes to check if they have set.

  4. Cut rounds of paper to fit inside the stew-pan and place the moulds on the paper, covering them with another round while cooking.

  5. Cook for about 15 minutes.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

Mutton
Provides the lean meat that forms the body of the dariole.
Double cream
Adds richness and moisture, giving the mixture a soft, custard-like texture.
Espagnol sauce
Adds savoury depth and body to the mutton mixture.
Truffles
Add an earthy, aromatic flavour to the finished dariole.

The step that matters

Adding the cream. Cream should be added gradually and the mixture tested for firmness. Too much liquid at once can leave the mixture too soft to set, so it should be firm enough to hold its shape, slightly firmer than baked custard.

“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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