Skip to main content
Main

Dauphin's Dinner

A hearty dinner of rice with leeks or cabbage, beef, salt pork, hens or pullets, roast pork, cheese, and fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Dauphin's Dinner

Ingredients

Directions

Cook the dishes

  1. Cook the rice in water until tender.

  2. Chop and add the leeks or cabbage to the rice.

  3. Cook the beef and salt pork until done.

  4. Prepare the hens or pullets by roasting them.

  5. Roast the piece of pork until golden.

Serve

  1. Serve with cheese and fresh fruit.

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. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Rice + leektop 7% of all pairs
    Smell alikestrong
    Cooked together161 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Rice + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together2,137 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Leek + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together659 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

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

What each ingredient does

Rice
Absorbs water and softens as it cooks, giving the dish its body and bulk.
Leeks or cabbage
Adds moisture and a mild, savory sweetness as it cooks into the rice.
Beef
Provides rich, savory flavor and protein that firms as it cooks through.
Hens or pullets
Roasting browns the skin and surface, adding aroma and savory flavor.
Roast pork
Dry heat browns the surface, creating golden color and roasted flavor.
Cheese
Adds fat and salty, savory richness that complements the other dishes.

The step that matters

Roast the piece of pork until golden. Golden color comes from browning, where heat drives sugars and proteins to react and form roasted flavor. Pulling the pork too early leaves it pale and bland, while overcooking dries the meat.

Swap the leek

How well each one fits the dish's main ingredients (rice, beef, pork, cheese):

  1. Potatofits better
  2. Tomatofits better
  3. Onionfits better
  4. Leekthe original

Fit is the average pairing score against rice, beef, pork, cheese. 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.

You might also like

Rice and Cheese CasseroleRice and Cheese Casserole23 recipesCheese RiceCheese Rice12 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipes