Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 43,450 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Fowls, with Mushroom Sauce
Ingredients
Directions
Prepare
Braise the fowl as directed for turkey.
Strain the stock into a stew-pan and add the mushrooms.
Stew until the mushrooms are cooked.
Finish the sauce
Add lump sugar and stir in the beaten egg yolk mixed with cream.
Remove from heat and pour over the fowl.
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 aroma chemistry they share, and how many recipes mention both.
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Sugar + creamtop 9% of all pairsAroma overlapmoderateMentioned together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Mushroom + peppertop 11% of all pairsAroma overlapmoderateMentioned together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
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Mushroom + creamtop 15% of all pairsAroma overlaplowMentioned together4,500 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Sugar + eggtop 21% of all pairsAroma overlapmoderateMentioned together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Mushroom + eggtop 21% of all pairsAroma overlapmoderateMentioned together5,987 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fowl
- Is the main dish, cooked by braising until tender.
- Mushrooms
- Give the sauce its body and earthy flavour as they stew in the stock.
- Egg yolk
- Thickens the sauce gently and adds richness when stirred in off the heat.
- Cream
- Adds fat and smoothness, softening the sauce and rounding its flavour.
The step that matters
Adding the egg yolk and cream. Egg yolk thickens by gentle heat. If the sauce boils after it goes in, the yolk can scramble and curdle, so it is stirred in off the heat.
“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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