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Meat Timbals

A baked dish of ground meat and breadcrumbs mixed with egg and milk, served with meat sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Meat Timbals

Ingredients

Directions

Prepare

  1. Mix the ground meat and bread crumbs together.

  2. Grease muffin or timbal cups and fill them with the meat mixture.

  3. Blend the beaten egg with the milk and pour it over the meat to cover.

Bake and serve

  1. Bake in a pan of hot water until the custard sets.

  2. Serve with meat 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Meat + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 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

Ground meat
Forms the bulk of the timbale and provides its savory, meaty flavor.
Bread crumbs
Absorb moisture and help hold the meat mixture together in shape.
Egg
Sets with heat to bind the custard topping and give it structure.
Milk
Mixes with the egg to form a custard that stays moist and tender when baked.

The step that matters

Bake in a pan of hot water until the custard sets. A water bath surrounds the cups with gentle, even heat, so the egg custard sets smoothly instead of overcooking, curdling or turning rubbery at the edges.

“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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