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Moulded Potted Meat or Fish

A dish where potted meat or fish is pressed into a mold and set with clarified butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Moulded Potted Meat or Fish

Ingredients

Directions

Mold

  1. Press the potted meat or fish tightly into a pan or mold.

  2. Pour a thin layer of clarified butter on top.

  3. Let it cool completely.

Serve

  1. When ready to serve, wrap a cloth around the mold for a moment.

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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Potted meat or fish
Forms the main body of the dish, pressed firmly so it holds its shape when unmolded.
Clarified butter
Forms a thin sealing layer on top that adds richness and helps protect the meat from air.

“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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