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Nepaul Pepper

A pepper-based dish made with Nepaul pepper, red currant jelly, port wine, bread crumbs, stock, and eggs, poached and served in consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Red currant and port wine work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 118 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Nepaul Pepper

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the mixture

  1. Stir together Nepaul pepper, red currant jelly, and port wine.

  2. Soak bread crumbs in stock and mix in to stiffen the mixture.

  3. Add eggs and mix well.

  4. Chill the mixture, then roll it out and divide into small portions.

Poach and serve

  1. Form portions using two teaspoons and poach until done just before serving.

  2. Add to clarified consommé heated almost to boiling point.

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. Red currant + port winetop 10% of all pairs
    Smell alikemoderate
    Cooked together118 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Pepper + red curranttop 11% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Red currant + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together84 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

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

  5. Port wine + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together321 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Eggs
Bind the mixture and help it set when poached.
Bread crumbs
Soaked in stock, they stiffen the mixture and add body.
Red currant jelly
Adds sweetness and a fruity tang that balances the spice.
Port wine
Adds depth and aroma to the flavour of the mixture.

The step that matters

Poach until done just before serving. Egg-bound portions keep cooking in hot liquid, so timing matters. Poaching them just before serving keeps them tender and prevents them from becoming rubbery or falling apart in the consommé.

Swap the red currant

How well each one fits the dish's main ingredients (pepper, port wine, bread, egg):

  1. Figfits better
  2. Lemonfits about as well
  3. Red currantthe original
  4. Plumfits about as well

Fit is the average pairing score against pepper, port wine, bread, egg. 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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