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Quenelles De Perdreaux a LA Dauphine

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Quenelles De Perdreaux a LA Dauphine

Ingredients

Directions

  1. Dust a table lightly with flour and place 14 quenelles the size of eggs on it.

  2. Roll the quenelles with your palms and flatten them slightly with a knife, keeping an oval shape and about ¼ inch thick.

  3. Place them on buttered lids and prepare boiling broth in a platter.

  4. Cover with a lid to melt the butter, then tilt it slightly to let the quenelles slide into the broth.

  5. Cover and cook for 10 minutes, then drain and press them lightly on a board.

  6. Once cooled, trim them while maintaining their oval shape.

  7. Dip the quenelles in villeroi sauce and let them cool again.

  8. Coat them once in sauce and once in egg before frying in fresh oil until golden.

  9. Arrange in a crown shape and fill the center with macédoine or asparagus tips.

  10. Sauce the bottom of the dish with a light supreme sauce.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + asparagustop 12% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + asparagustop 17% of all pairs
    Smell alikemoderate
    Cooked together1,338 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

Swap the asparagus

How well each one fits the dish's main ingredients (flour, egg, butter, sauce):

  1. Shallotfits better
  2. Chivefits about as well
  3. Asparagusthe original
  4. Welsh onionfits about as well

Fit is the average pairing score against flour, egg, butter, sauce. Candidates are from the same food group and used in at least 100 recipes.

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