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Potage De Profiteroles a LA Monglas

A French soup of profiterole buns filled with foie gras, tongue, mushrooms, and béchamel, simmered in consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Potage De Profiteroles a LA Monglas

Ingredients

Directions

Prepare the filling

  1. Cook the foie gras in mirepoix until done, then let it cool.

  2. Trim and dice the foie gras, tongue, and mushrooms.

  3. Combine the diced ingredients with béchamel, chicken stock, pepper, and nutmeg in a pot over heat.

Fill and simmer

  1. Fill the profiterole buns with the mixture.

  2. Soak the filled profiteroles in consommé and simmer for 20 minutes.

Serve

  1. Carefully place the profiteroles in a soup tureen and pour the remaining consommé over them.

  2. Serve hot.

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 + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Mushroom + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,988 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Foie gras de strasbourg
Provides rich, buttery flavour and a melting texture to the filling.
Béchamel sauce
Binds the diced ingredients into a creamy, cohesive filling.
Profiterole buns
Hold the filling and soak up the consommé, giving a soft texture.
Consommé
Supplies the clear, savoury broth that surrounds the profiteroles.

The step that matters

Soaking the filled profiteroles in consommé. Simmering gently keeps the filled buns intact and lets the consommé soften the pastry without breaking it apart. A rolling boil can split the buns and cloud the broth.

Swap the nutmeg

How well each one fits the dish's main ingredients (mushroom, sauce, chicken, pepper):

  1. Garlicfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Nutmegthe original

Fit is the average pairing score against mushroom, sauce, chicken, pepper. 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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