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Darioles of Hare Aux Champignons

A hare meat and mushroom mixture baked in small ramekins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Darioles of Hare Aux Champignons

Ingredients

Directions

Prepare the hare

  1. Remove the fillets from the hares and set aside the tender meat, discarding sinewy parts.

  2. Chop the remaining hare meat finely and place it in a pot with the stock, thyme, parsley, celery, onion, and carrot.

  3. Boil the mixture and skim off the foam.

  4. Pound the hare meat in a mortar for about 10 minutes.

  5. Pass the pounded meat through a wire sieve.

Make the mixture

  1. Combine the sieved hare meat with the Espagnol sauce, salt, and cayenne pepper in the mortar. Mix the mixture well.

  2. Gradually add the double cream to the mixture, stirring until fully combined.

Fill and cook

  1. Butter dariole moulds.

  2. Fill the moulds halfway with the hare mixture.

  3. Place the moulds in a small stewpan with water reaching halfway up the sides.

  4. Cover and simmer until firm to the touch.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

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

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

What each ingredient does

Hares
Provide the meat that forms the body and flavour of the mousse.
Double cream
Adds richness and a smooth, light texture to the set mixture.
Espagnol sauce
Adds depth of savoury flavour and body to the mixture.

The step that matters

Simmer until firm to the touch. Gentle, covered simmering in a water bath heats the mixture slowly so it sets into a smooth custard-like texture. Overheating causes the proteins to tighten, making it grainy or rubbery.

Swap the onion

How well each one fits the dish's main ingredients (thyme, parsley, celery, carrot, sauce, pepper, cream):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against thyme, parsley, celery, carrot, sauce, pepper, cream. 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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