Skip to main content

Boudins De Volaille Au Salpicon, Dits a LA Richelieu

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Onion and chicken are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 17,814 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Boudins De Volaille Au Salpicon, Dits a LA Richelieu

Ingredients

Directions

  1. Blanch the diced onion, refresh it, drain, and sauté in butter for 40 minutes.

  2. Mix the sautéed onion into the poultry stuffing.

  3. Cut buttered paper strips 4 inches long and 2.5 inches wide.

  4. Place a portion of stuffing on each strip, forming squares 3 inches long, 1.5 inches wide, and 1.5 inches thick.

  5. Use the handle of a spoon to create a ¾ inch deep and wide cavity in the stuffing.

  6. Fill the cavity with a mixture of truffles, chicken, and tongue, sauced with reduced Allemande.

  7. Cover the filled boudins with more stuffing to ensure the filling is well enclosed.

  8. Poach the boudins in large broth for 15 minutes, avoiding boiling.

  9. Drain on a towel and serve in a crown shape, sauced with reduced Espagnole.

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. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Truffle + chickentop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 onion

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

  1. Capsicumfits better
  2. Tomatofits about as well
  3. Asparagusfits about as well
  4. Onionthe original

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

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes