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Paté Chaud De Macaroni Aux Cailles

A baked pie of macaroni, quail, and liver stuffing with lard and Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parmesan cheese are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 5,322 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Paté Chaud De Macaroni Aux Cailles

Ingredients

Directions

Prepare the quails

  1. Boil the macaroni in water for a moment, then drain well.

  2. Remove the livers from the quails and mix them with grated lard and chopped herbs to make a stuffing.

  3. Cook the quails wrapped in lard and slices of ham and veal, with a bouquet of herbs, salt, black pepper, melted lard, and broth until cooked.

Make the macaroni

  1. Let the quails cool, then strain the sauce and use the fat to cook the macaroni until three-quarters done, ensuring it remains thick and greasy.

  2. Mix in grated Parmesan cheese and let it cool.

Assemble and bake

  1. Line a pie dish with the liver stuffing, arrange the macaroni and quails on top, and cover with lard and butter.

  2. Bake the pie for one and a half hours, then degrease and serve hot.

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. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Quail + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together391 recipes

    Shared aroma: sabinene (woody, terpenic).

  3. Quail + parmesan cheesetop 23% of all pairs
    Smell alikemoderate
    Cooked together14 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Macaroni
Forms the bulk of the pie and absorbs the fat and broth, giving it body.
Quails
Provide the main meat, which becomes tender and flavourful when cooked gently in broth and fat.
Lard
Adds richness and moisture, keeping the macaroni and meat from drying out during baking.
Grated parmesan cheese
Adds savoury, salty flavour and helps the macaroni hold together as it cools.
Broth
Carries flavour into the quails and macaroni and keeps the filling moist.

The step that matters

Cooking the macaroni to three-quarters done. Macaroni that is cooked fully before baking turns soft and mushy. Stopping early leaves it firm enough to hold its shape and to absorb the fat and broth as the pie bakes.

“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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