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Lamb Darioles

A savory lamb pie with eggs, gravy, and a tongue garnish, steamed and served with peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lamb and tomato work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 979 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Darioles

Ingredients

Directions

Prepare

  1. Mince the lamb twice.

  2. Add beaten eggs, sauce, seasoning, and 1 tablespoon of gravy to the minced lamb.

  3. Butter dariole moulds thickly.

Fill and steam

  1. Decorate the tops with a star or other design of tongue and half moons of white egg.

  2. Fill the moulds with the lamb mixture.

  3. Steam for 30 minutes.

Serve

  1. Serve turned out on a hot dish with a pile of green peas in the center.

  2. Heat the gravy and pour it around the darioles.

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. Lamb + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together979 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Lamb
Forms the main body of the dariole, giving it a firm, sliceable texture when steamed.
Eggs
Bind the minced lamb and set during steaming, holding the moulds together when turned out.
Tomato or worcestershire sauce
Adds acidity and savoury depth that seasons the minced lamb.
Brown gravy
Adds moisture and rich meaty flavour to the mixture and the sauce served alongside.

The step that matters

Fill the moulds with the lamb mixture. Egg-bound meat sets as it steams, so the mixture should be packed evenly without air pockets to hold its shape when turned out.

Swap the tomato

How well each one fits the dish's main ingredients (lamb, egg, butter):

  1. Asparagusfits better
  2. Potatofits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against lamb, egg, butter. 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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