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Batter for Timbale Cases or Fontage Cups

A thin batter made from egg yolks, water, salt, olive oil, and flour for coating timbale cases or fontage cups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Batter for Timbale Cases or Fontage Cups

Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Batter for Timbale Cases or Fontage Cups

Ingredients

Directions

Make the batter

  1. Combine egg yolks, water, salt, olive oil, and flour in a bowl to make a thin batter.

  2. Let the batter stand for 2 to 3 hours before using.

Fry the timbale

  1. Heat a kettle of fat until it smokes.

  2. Dip the hot iron mold into the fat to heat it.

  3. Wipe off excess fat from the mold.

  4. Dip the mold into the batter to coat.

  5. Return the coated mold to the hot fat.

  6. Cook until golden brown.

  7. Drain the mold on soft paper.

  8. Avoid touching the bottom of the kettle.

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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Olive + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together16,871 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + olivetop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

What each ingredient does

Egg yolks
Add richness and help bind the batter so it coats the mold and sets in the fat.
Flour
Forms the body of the thin batter that becomes the crisp shell when fried.
Olive oil
Adds fat that contributes to tenderness and helps the shell brown evenly.
Water
Thins the batter to a coating consistency so it spreads thinly over the mold.

The step that matters

Coat the mold and return it to the hot fat promptly. The batter must set and brown quickly on contact with hot fat. If the coated mold cools or sits before returning to the fat, the batter can slide off or absorb excess fat, giving a greasy, uneven shell.

“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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