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Stuffed Truffles

Stuffed truffles filled with chopped truffle, shallots, butter, Madeira wine, and forced meat, baked until glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Stuffed Truffles

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Scoop out the centers of the truffles without damaging the sides and finely chop the scooped parts.

  2. Finely chop the shallots and cook them in a saucepan with the butter until soft but not browned.

  3. Add the Madeira wine and chopped truffles to the saucepan. Cook until the moisture is reduced, then let it cool.

  4. Mix in the forced meat of chicken or game.

Stuff and bake

  1. Stuff the truffles with the mixture and arrange them in a flat saucepan.

  2. Bake in the oven at 400°F (200°C) for a few minutes until glazed.

  3. Serve with a reduced Madeira wine sauce around the dish.

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. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Truffle + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

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

  3. Truffle + madeira winetop 13% of all pairs
    Smell alikelow
    Cooked together195 recipes
  4. Shallot + meattop 14% of all pairs
    Smell alikelow
    Cooked together484 recipes

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

  5. Shallot + madeira winetop 15% of all pairs
    Smell alikelow
    Cooked together74 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Truffles
Provide the main flavour and aroma, and form the shells that hold the filling.
Butter
Cooks the shallots gently and adds richness and a rounded flavour to the filling.
Madeira wine
Adds sweetness and depth, and its reduction concentrates flavour and moisture into the filling.
Forced meat of chicken or game
Binds the filling and adds savoury body that holds the stuffing together.

The step that matters

Reduce the Madeira and truffle mixture until dry. If moisture is not cooked off before cooling and stuffing, the filling stays wet, loosens the forced meat, and can make the truffles soggy during baking.

“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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