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Petites Darioles Agrasienne

A small terrine of foie gras flavored with Agra relish, tomato sauce, and gelatine, garnished with egg white and truffle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Petites Darioles Agrasienne

Ingredients

Directions

Prepare the moulds

  1. Line small dariole moulds with a thin layer of aspic and decorate with hard-boiled egg white and truffle.

  2. Mask again with a thin coating of aspic and set the moulds on ice.

Make the foie gras mixture

  1. Remove the lard from the foie-gras, rub it through a sieve, and mix with cream and Agra relish.

  2. Heat the mixture gently without boiling.

  3. Dissolve the gelatine in the tomato sauce and strain it into the mixture.

  4. Add a pinch of salt if needed and stir until almost cold, then fill the decorated moulds.

Set and serve

  1. Once set, turn out onto a dish and garnish with chopped aspic.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Tomato + truffletop 17% of all pairs
    Smell alikelow
    Cooked together242 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  4. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

    Shared aroma: 2-octenal (fatty, green).

  5. Sauce + truffletop 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

Foie gras
Provides the rich, smooth body and buttery flavour of the filling.
Double cream
Adds fat and moisture, giving the filling a softer, silkier texture.
Gelatine
Sets the mixture so it holds its shape when turned out of the mould.
Aspic jelly
Forms the clear, set coating that masks and decorates the moulds.
Tomato sauce
Adds acidity and savoury depth to the filling.
Truffle
Adds a earthy, aromatic note as a decoration.

The step that matters

Heating the mixture gently without boiling. Boiling can split the cream and cause the fat to separate, leaving a grainy, greasy texture. Gentle heat keeps the emulsion smooth and lets the gelatine dissolve evenly before the mixture cools and sets.

Swap the tomato

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

  1. Asparagusfits better
  2. Shallotfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against sauce, egg, truffle, 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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