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Sauce

Hare, Sauce for

A sauce made by crumbling bread and soaking it in port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Bread and port wine work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 321 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Hare, Sauce for

Ingredients

Directions

  1. Crumble the bread as if preparing bread sauce.

  2. Soak the crumbled bread in port wine until fully absorbed.

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. Bread + port winetop 15% of all pairs
    Smell alikemoderate
    Cooked together321 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Bread
Soaks up the port wine and thickens the sauce into a soft, spoonable body.
Port wine
Adds sweetness, depth and moisture, flavouring the bread as it is absorbed.

“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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