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Casserole of Rice, with a Blanquette of Poultry, Favoured with Truffles

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Truffle and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,490 recipes. The science ↓

Casserole of Rice, with a Blanquette of Poultry, Favoured with Truffles

Ingredients

Directions

  1. Slice the truffles and season the fillets with salt.

  2. Drain the truffles and place them in a small stewpan.

  3. Once the fillets are cold, slice and trim them for the blanquette.

  4. Mix the sliced fillets with the truffles and pour the German sauce over them.

  5. Boil the mixture 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. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

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

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