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Escalopes De Mauviettes Froides En Croustade

Cold duck escalope served in a bread croustade with truffles and jelly garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Escalopes De Mauviettes Froides En Croustade

Ingredients

Directions

Prepare the fillets

  1. Remove the fillets from the 36 mauviettes and place them in a buttered sauté pan.

  2. Season with coarse sea salt and black pepper, then sauté until cooked.

  3. Drain the fillets and mix with an equal amount of finely chopped truffles.

Assemble and serve

  1. Sauce with a chaud-froid sauce made using mauviettes stock.

  2. Arrange the mixture in a bread croustade and garnish with jelly croutons before serving.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: nonanal (fat, citrus).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Truffle + breadtop 16% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

What each ingredient does

Mauviettes
Provide the main meat, cooked fillets forming the body of the dish.
Truffles
Add a concentrated, earthy aroma that carries through the duck mixture.
Butter
Fat for sautéing, adding richness and helping the fillets brown lightly.
Bread
Forms the croustade case that holds the mixture in shape.
Chaud-froid sauce
Coats the mixture with a smooth, set layer that adds moisture and sheen.

The step that matters

Sauté the fillets until cooked. Small wild duck fillets cook quickly and dry out easily. Sautéing over steady heat until just cooked keeps them tender and juicy before they are chopped with truffles and sauced.

“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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