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Timbales a LA Baronne

Steamed meat and mushroom timbales served with a butter‑rice‑flour sauce and parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Timbales a LA Baronne

Ingredients

Directions

Make the mixture

  1. Mince the white meat very finely.

  2. Add the panada, egg yolks, cream, seasoning, and chopped mushrooms.

  3. Whip the egg white to a stiff froth.

  4. Gently fold the whipped egg white into the mixture.

Fill and steam

  1. Well butter some small molds.

  2. Sprinkle half of the molds with minced ham.

  3. Sprinkle half of the molds with parsley.

  4. Fill the molds three-quarters full.

  5. Steam for 25 minutes.

  6. Turn onto an entree dish.

Make the sauce and serve

  1. Melt the butter.

  2. Add the rice flour.

  3. Add the mushroom liquor.

  4. Add the white stock.

  5. Add the cream.

  6. Season to taste.

  7. Garnish with parsley before serving.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Mushroom + ricetop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

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

  4. Parsley + ricetop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

White meat
Forms the main body of the timbales, giving them their structure once cooked.
Egg yolks
Bind the mixture and help it set firm when steamed.
Egg white
Whipped to a froth, it adds lightness and airy texture to the mixture.
Panada
Starch-based binder that helps hold the minced meat together and keeps it moist.
Butter
Enriches the sauce and adds richness and flavour.
Rice flour
Thickens the sauce so it coats the timbales smoothly.

The step that matters

Folding the whipped egg white. Folding gently keeps the air in the whipped egg white. Stirring or beating it back down would deflate the mixture, leaving the steamed timbales dense instead of light.

Swap the parsley

How well each one fits the dish's main ingredients (meat, egg, cream, mushroom, ham, butter, rice):

  1. Nutmegfits better
  2. Thymefits about as well
  3. Parsleythe original
  4. Celeryfits about as well

Fit is the average pairing score against meat, egg, cream, mushroom, ham, butter, rice. 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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