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Crepinettes Truffees- -truffled Crepinettes

Truffled pork patties wrapped in pig's caul and broiled, served with Madeira sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Crepinettes Truffees- -truffled Crepinettes

Ingredients

Directions

Prepare the filling

  1. In a bowl, combine the chopped lean pork, fat pork, salt, pepper, allspice, and chopped truffles.

  2. Divide the mixture into egg-sized portions and shape them into flat, oblong pieces.

Wrap and cook

  1. Wrap each piece in the soaked pig's caul.

  2. Baste the wrapped crepinettes with olive oil.

  3. Broil over a clear fire for about 15 minutes.

  4. Serve with Madeira 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. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pork + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together1,380 recipes

    Shared aroma: 3-ethylphenol (must).

  3. Pork + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together6,716 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  5. Truffle + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together435 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Lean pork
Provides the lean meat body that gives the patty its structure and bite.
Fat pork
Adds fat that keeps the patties moist and juicy during broiling.
Pig's caul
Encloses each patty, holding its shape and basting it with its own fat as it cooks.
Truffles
Contributes a strong earthy aroma that flavours the meat throughout.

The step that matters

Wrapping in the caul. The caul must be well soaked so it is pliable and wraps the patty snugly. Its fat melts during broiling and bastes the meat, keeping it moist, while a loose wrap lets the patty dry out or fall apart on the fire.

Swap the allspice

How well each one fits the dish's main ingredients (pork, pepper, truffle, olive):

  1. Thymefits better
  2. Garlicfits better
  3. Parsleyfits better
  4. Allspicethe original

Fit is the average pairing score against pork, pepper, truffle, olive. Candidates are from the same food group and used in at least 100 recipes.

“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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