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Potage De Quenelles a L'essence De Volaille

A light chicken soup featuring quenelles poached in broth and finished with chicken essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and olive are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 11,888 recipes. Both carry acetic acid hexyl ester, which smells sweet, green. The science ↓

Potage De Quenelles a L'essence De Volaille

Ingredients

Directions

Prepare

  1. Lightly butter a sauté pan.

  2. Arrange the chicken quenelles in it without touching each other.

  3. Pour in the chicken broth to poach the quenelles.

Assemble and serve

  1. Once cooked, drain the quenelles.

  2. Place the drained quenelles in a soup tureen.

  3. Add the chicken essence.

  4. Serve immediately.

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. Chicken + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  2. Butter + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Chicken quenelles
Form the main body of the soup, becoming tender and delicate when gently poached.
Chicken broth
Provides the poaching liquid that cooks the quenelles and adds savory chicken flavor.
Chicken essence
Adds concentrated chicken flavor to the finished soup.

The step that matters

Arrange the chicken quenelles without touching each other. Quenelles are delicate and can stick together or break when crowded. Spacing them apart lets the poaching liquid heat each one evenly and keeps their shape intact.

“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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