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Ragout of Truffles

A savory ragout made from sliced truffles simmered in stock with claret, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Truffle and sugar work together. They rank in the top 41% of all ingredient pairs, and cooks put them together in 193 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Ragout of Truffles

Ingredients

Directions

Prepare the truffles

  1. Wash and brush the truffles in two or three waters.

  2. Peel the truffles and cut them into slices.

Cook

  1. Place the truffles in a saucepan and add enough stock to cover them.

  2. Add the claret, salt, and sugar.

  3. Cook slowly until tender.

Serve

  1. Serve alone or as a garnish for another dish.

  2. If serving alone, thicken the gravy slightly.

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 + sugartop 41% of all pairs
    Smell alikelow
    Cooked together193 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Truffles
Provide the main flavour and aroma, and are the dish itself.
Stock
Provides liquid that gently cooks the truffles and forms the gravy.
Claret
Adds acidity and wine flavour to the gravy.

The step that matters

Cook slowly until tender. Gentle, slow heat softens the truffle slices evenly and keeps the liquid from boiling hard, which would toughen the flesh and reduce the gravy too quickly.

“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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