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Chaud-froid De Gibier

A chilled game terrine made with cold game, aspic, gravy, port, and assorted sauces, garnished with truffles and macedoine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Currant and sherry work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Chaud-froid De Gibier

Ingredients

Directions

Prepare the mold

  1. Boil the brown chaud-froid sauce, glaze, sherry, and sugar until reduced by three-quarters.

  2. Line a border mold with a little aspic jelly and let it set.

  3. Line the mold with the chaud-froid sauce.

Make the filling

  1. Finely mince the cold game.

  2. Mix the minced game with ½ pint of aspic jelly, port, game gravy, currant jelly, and seasoning.

  3. Fill the mold with this mixture.

  4. Turn it out when set.

Garnish and serve

  1. Pile the macedoine in the center.

  2. Sprinkle the macedoine with tarragon, chili vinegar, and salad oil.

  3. Sprinkle the chopped truffles over the top.

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. Currant + sherrytop 11% of all pairs
    Smell alikemoderate
    Cooked together393 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Truffle + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together297 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Sherry + sugartop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

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

What each ingredient does

Cold game
Provides the main meaty body of the filling once minced.
Aspic jelly
Gelatin sets the mixture so it holds its shape when turned out.
Brown chaud-froid sauce
Coats the mold with a smooth, glossy layer that shows the finished surface.
Port
Adds rich, fruity depth and a touch of sweetness to the filling.
Currant jelly
Adds sweetness and a glossy finish to the sauce and filling.
Truffles
Contribute a strong earthy aroma as a final garnish.

The step that matters

Reducing the chaud-froid sauce. Boiling until reduced by three-quarters concentrates the sauce and thickens it, so it clings to the mold instead of running off. Thin sauce gives a patchy, uneven coating.

Swap the currant

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

  1. Vanillafits better
  2. Applefits better
  3. Pineapplefits better
  4. Currantthe original

Fit is the average pairing score against truffle, sauce, sherry, sugar. 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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