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Lamb Cream, Moulded

A molded dish of lamb, cream, sauce, eggs, and macaroni set in a buttered mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lamb Cream, Moulded

Ingredients

Directions

Prepare the macaroni

  1. Parboil the macaroni.

  2. Cut the parboiled macaroni into rings.

  3. Stick the macaroni rings together on a buttered border mold.

Make the lamb mixture

  1. Cut the lamb into pieces and pound it until smooth.

  2. Sieve the lamb.

  3. Mix the sifted lamb with cream, sauce, and egg yolks.

  4. Season with salt, white pepper, cayenne, and nutmeg.

Mould and set

  1. Pour the mixture into the mold.

  2. Refrigerate until set.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanoic acid (soapy, waxy).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Lamb + creamtop 24% of all pairs
    Smell alikemoderate
    Cooked together461 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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 mousse-like mixture when pounded and sieved smooth.
Cream
Adds moisture and richness, giving the set mixture a softer, lighter texture.
Veloute or supreme sauce
Adds moisture and body, helping the mixture stay smooth and spreadable.
Eggs
Egg yolks help bind the mixture so it sets firm when chilled.
Macaroni
Forms the decorative ringed border that holds the shape of the mould.

The step that matters

Sieving the lamb. Sieving removes fibres and lumps so the mixture is smooth and fine-textured. Any coarse pieces left in will give the set cream a grainy, uneven texture.

“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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