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Purine Op Truffles

A smooth truffle puree made by stewing truffles in stock and wine, then puréeing and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: White wine and butter are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Purine Op Truffles

Ingredients

Directions

Prepare

  1. Wash and pick the truffles.

Make the puree

  1. Stew the truffles in stock and white wine until tender.

  2. Pass the mixture through a tamis.

  3. Season with pepper, salt, and butter.

  4. Warm the puree and serve.

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. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. White wine + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Truffle + white winetop 16% of all pairs
    Smell alikelow
    Cooked together425 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Truffles
Provide the main earthy aroma and flavor of the puree.
Good stock
Gives the truffles liquid to soften in and adds savory depth to the puree.
White wine
Adds acidity that brightens the flavor and helps lift the truffle aroma.
Butter
Adds fat that makes the puree smooth, rich, and silky on the palate.

The step that matters

Stew the truffles until tender. Gentle simmering softens the truffles fully and draws their flavor into the liquid. Truffles that are not tender will leave a grainy texture after passing through the tamis, so the puree will not be smooth.

“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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