Skip to main content

Quenelles of Fowl

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

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Quenelles of Fowl

Ingredients

Directions

  1. In a bowl, combine the fowl mixture with one whole egg and stir well. Add another whole egg and mix again.

  2. Dust your hands with flour and roll a small piece of the mixture into a shape similar to a wine-bottle cork.

  3. In a small saucepan, bring 1 teacup of water to a boil. Once boiling, gently place the quenelle in the water and simmer for about 3 minutes.

  4. Check if the quenelle feels firm and compact to the touch; if so, it is ready.

  5. Add 2-3 tablespoons of cream to the mixture for a firmer and more delicate texture as desired.

  6. Using two tablespoons, dip one into the quenelle mixture to fill it, then smooth the top with a hot cheese knife.

  7. Transfer the quenelle to a buttered strip of paper and repeat until you have made twenty quenelles.

  8. Cut truffles into thin slices and use a cutter to create twenty round pieces for garnish.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: nonanal (fat, citrus).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes