Skip to main content

Filets De Faisans Au Fumet Garnis De Quenelles

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Pheasant and sauce work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 290 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Filets De Faisans Au Fumet Garnis De Quenelles

Ingredients

Directions

  1. Prepare the pheasant fillets as previously described.

  2. Make quenelles using pheasant stuffing, about the size of an olive.

  3. Sauté the pheasant fillets and arrange them around a pastry shell.

  4. Fill the pastry shell with the pheasant quenelles.

  5. Sauce the fillets and quenelles with reduced Spanish sauce made with pheasant stock.

  6. Serve the same sauce on the side.

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. Pheasant + saucetop 17% of all pairs
    Smell alikemoderate
    Cooked together290 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

You might also like

Pheasant SoupPheasant Soup25 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes