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Lobster Darioles with Tomatoes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lobster Darioles with Tomatoes

Ingredients

Directions

  1. Prepare a salpicon by mixing diced lobster meat, white fish forcemeat, cayenne pepper, coarse sea salt, and a little aspic jelly.

  2. Select even-sized small round tomatoes and cut out the center gently.

  3. Plunge the tomatoes into boiling water to remove the skin carefully.

  4. Drain the skinned tomatoes on a cloth and place them in small dariole molds.

  5. Fill the molds with the lobster salpicon and steam in a covered stewpan with a little water for about 30 minutes.

  6. Turn the darioles onto a cloth to drain and glaze with stiff tomato sauce mixed with strong meat glaze and a little aspic jelly when cold.

  7. Arrange the darioles in a circular row and place a heap of macedoine of vegetables seasoned with stiff tartare sauce in the center.

  8. Sprinkle lobster coral on top, garnish with parsley, and serve.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Meat + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together479 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

Swap the tomato

How well each one fits the dish's main ingredients (lobster, meat, fish, pepper, sauce, parsley):

  1. Shallotfits better
  2. Capsicumfits better
  3. Mustardfits better
  4. Tomatothe original

Fit is the average pairing score against lobster, meat, fish, pepper, sauce, parsley. Candidates are from the same food group and used in at least 100 recipes.

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