Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Koninginnesouffle
Ingredients
Directions
Prepare the chicken
Chop or mince the chicken.
Roll the minced chicken into small balls.
Simmer the chicken stock with the parsley.
Simmer the mince balls in the stock for 10 minutes.
Make the sauce and ragout
Mix the butter and flour with the stock and make into a thick sauce.
Warm the cubed or minced chicken and the mince balls in the sauce.
Mix in the egg yolks.
Bake and serve
Beat the egg whites until stiff.
Fold the beaten egg whites into the ragout.
Transfer the mixture into an oven-proof dish or into small ragout pots.
Place in the middle of a hot oven and leave to rise for 20 minutes.
Cover the pots or the dish with a warm cloth when transferring from the oven to the table.
Nutrition, whole recipe (rough)
What these numbers assume: 8 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Parsley + lemontop 1% of all pairsSmell alikestrongCooked together14,037 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Parsley + peppertop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Pepper + lemontop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Parsley + flourtop 12% of all pairsSmell alikemoderateCooked together16,675 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour 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
What each ingredient does
- Eggs
- Egg whites whipped to stiff foam make the soufflé rise and give it a light, airy texture.
- Butter and flour
- Cooked together into a roux, they thicken the stock into a sauce that holds the ragout together.
- Chicken
- Provides the main savoury body and protein of the dish, cooked gently in the stock and sauce.
- Chicken stock
- Supplies the liquid base that carries the flavour of the sauce and ragout.
The step that matters
Folding in the beaten egg whites. Stirring rather than folding knocks out the air trapped in the whites, so the mixture will not rise well in the oven. Fold gently and quickly, keeping the whites as light as possible.
“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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