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Sauce

Game Cream

A creamy sauce made from cooked game meat, fresh cream, butter, and whisked cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Game Cream

Ingredients

Directions

  1. Pound the game meat with the fresh cream and softened butter until well combined.

  2. Rub the mixture through a sieve to achieve a smooth texture.

  3. Finish by folding in the whisked cream.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Meat + creamtop 24% of all pairs
    Smell alikelow
    Cooked together2,248 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Game meat
Forms the main body and savoury flavour of the mixture.
Fresh cream
Adds moisture and helps the pounded meat blend into a smooth paste.
Softened butter
Adds fat and richness, giving a silky, spreadable texture.
Whisked cream
Adds lightness and an airy texture when folded in.

The step that matters

Folding in the whisked cream. Whipped cream holds air in its fat network. Folding gently keeps that air, while stirring or beating hard deflates it and makes the mixture dense.

“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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