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Dariole of Hare a LA Macedoine

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Red currant and pepper work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 267 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Dariole of Hare a LA Macedoine

Ingredients

Directions

  1. Simmer the hare bones for 2 hours, then strain into a kitchen pan.

  2. In a stewpan, combine the strained broth, Espagnol sauce, red currant jelly, sherry, and the juice from the champignons.

  3. Boil down the mixture until it thickens, skimming off any scum.

  4. Strain the sauce into a quart stewpan and add the champignons.

  5. Season with pepper and salt, then boil again.

  6. Prepare dariole moulds by placing them in boiling water halfway up the sides and simmer for 10 minutes.

  7. Check for doneness by pressing the center; it should be firm.

  8. Invert the dariole onto a dish, keeping the moulds on.

  9. Glaze the entree dishes and dry them in the oven, repeating the glazing process.

  10. Turn out the darioles onto a dry dish and arrange them on the glazed border of the entree dishes.

  11. Cover and keep warm until serving, with the sauce heated to boiling.

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. Red currant + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Red currant + sherrytop 13% of all pairs
    Smell alikemoderate
    Cooked together54 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Sherry + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together3,107 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Sauce + sherrytop 23% of all pairs
    Smell alikelow
    Cooked together1,097 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 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

Swap the red currant

How well each one fits the dish's main ingredients (sauce, sherry, pepper):

  1. Plumfits better
  2. Limefits better
  3. Pineapplefits better
  4. Red currantthe original

Fit is the average pairing score against sauce, sherry, pepper. Candidates are from the same food group and used in at least 100 recipes.

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