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Boedee Op Chicken Foecemeat Filled with Chicken Blanquette a LA Toulouse

A chicken dish featuring forcemeat, blanquette, and truffle garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Boedee Op Chicken Foecemeat Filled with Chicken Blanquette a LA Toulouse

Ingredients

Directions

Prepare

  1. Remove the fillets from the chickens and roll them in a buttered skillet.

  2. Prepare a chicken and rice quenelle forcemeat.

Make the border and filling

  1. Butter a fancy border mold and fill it with the forcemeat, then poach in a skillet for 30 minutes.

  2. Sauté the fillet pieces in butter, drain, and replace with fat béchamel and minced truffles; keep warm in a bain‑marie.

  3. Trim the truffles into 1¼ inch rounds, cook in Madeira, add meat glaze, and keep warm in a bain‑marie.

Assemble and serve

  1. Unmold the border, place the chicken blanquette in the center, cover with Toulouse garnishing, and arrange the prepared truffles on top.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

    Shared aroma: nonanal (fat, citrus).

  3. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Truffle + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Rice + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Chickens
Provide the fillets and meat that form the body of the blanquette.
Butter
Enriches the fillets and the mold, adding richness and helping them brown lightly.
Chicken and rice quenelle forcemeat
Forms a light, tender border that holds its shape when poached and unmolded.
Fat béchamel
Adds creamy moisture and richness to the filling, keeping it smooth and saucy.
Truffles
Contribute a deep, earthy aroma and luxurious flavor to the dish.
Madeira
Adds sweetness and depth as the truffles simmer and reduce in it.

The step that matters

Poaching the forcemeat border. Poach gently below a simmer so the forcemeat sets evenly without cracking or going rubbery. Too much heat can curdle the egg-based binding and leave the border weak, so it may break when unmolded.

“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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