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Wild Boar

A dish of wild boar fillets seasoned with lard, spices, shallots, cream, and egg yolks, cooked with pigs' puddings, wine, garlic, herbs, and onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Wild boar and garlic work together. They rank in the top 9% of all ingredient pairs, and 15 recipes mention both. Both carry 1-hexanol, which smells resin, flower. The science ↓

The recipe

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Cut wild boar into fillets and petit lard into the same size.

  2. Mix fillets with salt, spices, shallots, cream, and egg yolks.

Cook and grill

  1. Use pigs' puddings and cook in bouillon, white wine, garlic, thyme, basil, parsley, and young onions.

  2. Let cool in seasoning, then nick and grill.

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 aroma chemistry they share, and how many recipes mention both.

  1. Wild boar + garlictop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together15 recipes

    Shared aroma: 1-hexanol (resin, flower).

  2. Thyme + basiltop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,768 recipes

    Shared aroma: terpineol (pine, woody).

  3. Shallot + thymetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,467 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Garlic + basiltop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together4,805 recipes

    Shared aroma: linalool (floral, citrus).

  5. White wine + thymetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,495 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Wild boar fillets
Forms the main meat of the dish and carries its flavour.
Petit lard
Adds fat that helps keep the lean meat moist and tender.
Egg yolks
Bind the mixture and add richness and a smooth texture.
Cream
Adds moisture and richness to the meat mixture.
White wine
Adds acidity and aroma to the cooking liquid.

Flavor stand-ins for the basil

How well each one fits the dish's main ingredients (wild boar, shallot, cream, egg, white wine, garlic, thyme):

  1. Parsleybetter flavor fit
  2. Tarragonbetter flavor fit
  3. Marjorambetter flavor fit
  4. Basilthe original

Fit is the average pairing score against wild boar, shallot, cream, egg, white wine, garlic, thyme. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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