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Lombaedy Timbales

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Rice and chestnut work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 169 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Lombaedy Timbales

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Grease timbale molds with butter.

  2. Line the molds with thin timbale paste and garnish the sides with buttered paper.

  3. Fill the center with rice and cover with a small piece of buttered paper.

  4. Moisten the inside border of the molds and cover with a layer of paste, pinching the edges to seal.

  5. Egg wash the top and place three small layers of thin puff paste on top, varying the diameters.

  6. Bake the timbales in a 350°F (175°C) oven.

  7. Remove the lids, empty out the rice and paper, and unmold.

  8. Egg wash the outside and place in a 400°F (200°C) oven.

  9. Garnish the insides with pieces of chestnuts, sweetbreads, and truffles mixed with allemande sauce.

  10. Replace the covers and serve with Lombard sauce.

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. Rice + chestnuttop 8% of all pairs
    Smell alikemoderate
    Cooked together169 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Chestnut + truffletop 18% of all pairs
    Smell alikelow
    Cooked together79 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

Swap the chestnut

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

  1. Beansfits about as well
  2. Pistachiofits about as well
  3. Almondfits about as well
  4. Chestnutthe original

Fit is the average pairing score against butter, rice, truffle, sauce. Candidates are from the same food group and used in at least 100 recipes.

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