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Lamb Darioles

Lamb darioles are steamed lamb patties shaped in molds, served with gravy and peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lamb Darioles

Ingredients

Directions

Prepare the mixture

  1. Mince the lamb twice.

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

Fill and steam

  1. Butter dariole molds thickly.

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

  3. Fill the molds with the lamb mixture.

  4. 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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanoic acid (soapy, waxy).

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

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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
Provides the main body and savory flavor of the dariole.
Eggs
Bind the minced meat and set into a firm, sliceable custard-like texture when steamed.
Egg white
Boiled white is used for decoration, adding contrast in color on top of the molds.
Sauce
Adds acidity and savory depth to the meat mixture.

The step that matters

Steam for 30 minutes. Steam gently and keep the water from boiling hard, since high heat makes egg-bound meat over-firm, spongy, or cracked. Gentle steaming lets the egg set evenly through the mixture.

“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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