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Timbales De Ris d’Agneau a LA Princesse

A molded dish of lamb risotto with peas, truffle, tongue, and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Timbales De Ris d’Agneau a LA Princesse

6 or 8 small timbale molds
Oven, in the book's wordsA brisk oven

Ingredients

Directions

Make the pea puree

  1. Wash the peas and boil them with a sprig of mint in salted water until tender.

  2. Strain and rub the peas through a fine sieve.

  3. Heat the pea puree with butter, a little cream, and veloute sauce.

  4. Season with salt, pepper, and nutmeg, then stir in the egg yolks when hot.

Fill and poach

  1. Butter 6 or 8 small timbale molds and decorate the bottoms with rounds of tongue and egg whites.

  2. Line each mold with the prepared puree and fill the center with a mixture of diced lambs’ breads, mushrooms, and truffle trimmings moistened with veloute sauce.

  3. Cover the molds with a layer of puree and poach them for 20 minutes.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  2. Peas + mushroomtop 9% of all pairs
    Smell alikemoderate
    Cooked together890 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Peas + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

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

What each ingredient does

Green peas
Form the smooth, flavourful puree that lines and encloses the timbales.
Egg yolks
Thicken the hot puree so it sets firmly when poached.
Cream
Adds richness and a smoother, silkier texture to the puree.
Butter
Adds richness and flavour to the puree and helps the molds release.
Veloute sauce
Adds moisture and body to both the puree and the filling.
Lambs’ breads
Provide tender, rich meat in the centre filling.

The step that matters

Stirring in the egg yolks when hot. Egg yolks thicken when heated gently but scramble if the puree is too hot or boiling. Keeping the heat moderate lets the mixture set into a smooth, sliceable custard-like texture.

Swap the peas

How well each one fits the dish's main ingredients (cream, lamb, bread, egg, sauce, truffle, mushroom):

  1. Peasthe original
  2. Chestnutfits about as well
  3. Beansfits about as well
  4. Walnutfits less well

Fit is the average pairing score against cream, lamb, bread, egg, sauce, truffle, mushroom. 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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