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Lamb Darioles with Peas

Lamb Darioles with Peas is a steamed lamb dumpling dish garnished with cooked carrot and tongue, served with peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peas and carrot are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,994 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Lamb Darioles with Peas

Ingredients

Directions

Prepare the filling

  1. Scrape the raw lamb and place it in a bowl.

  2. Season the lamb to taste, then add the beaten and strained eggs and brown sauce.

Mould and steam

  1. Fill some buttered moulds with the mixture.

  2. Garnish the tops with thin strips of cooked carrot and tongue.

  3. Steam the moulds for about 30 minutes.

Serve

  1. Boil the peas until cooked, then place them in the center of a serving dish with the darioles arranged around them.

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. Peas + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Lamb + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

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

  3. Lamb + carrottop 14% of all pairs
    Smell alikemoderate
    Cooked together724 recipes

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

  4. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Egg + peastop 22% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

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

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

What each ingredient does

Lean lamb
Forms the main body of the dumplings and gives them a meaty, firm texture.
Eggs
Bind the lamb mixture and set during steaming to hold the dumplings together.
Brown sauce
Adds moisture and savory flavor to the lamb mixture.

The step that matters

Steam the moulds for about 30 minutes. Steam gently and keep the water at a steady simmer so the egg sets evenly. Heat that is too high can cause bubbles and holes, while too little heat leaves the centre loose and wet.

Swap the carrot

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

  1. Asparagusfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Carrotthe original

Fit is the average pairing score against lamb, egg, peas, sauce. 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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