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Supreme of Chicken, Toulouse Style

A roasted chicken breast stuffed with forcemeat, truffles, mushrooms, and seasoned with mace, salt, and pepper, served over Toulouse garnish.

From an old cookbook · modernised transcription
By Landmarks Club · From a historical cookbook (Internet Archive) · 50 ingredients
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Why it works: Chicken and mushroom match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 4,171 recipes mention both. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

The recipe

five persons

Ingredients

Directions

Prepare the chicken

  1. Take three chickens, singe, draw and wipe.

  2. Remove the skin from the breasts.

  3. Make an incision on top of the breastbone from end to end and, with a sharp knife, carefully cut off the entire breast on each side, including the small wing bone, which must not be separated.

  4. Under each breast will be found a small fillet; carefully remove it and place on a dish for future use.

Stuff and dress the breasts

  1. With a sharp knife make an incision three inches in length by one inch in depth in each breast at the thinner end, season the insides with salt and pepper equally distributed and stuff.

  2. Stuff them with two ounces of chicken forcemeat mixed with two truffles and four mushrooms also finely sliced.

  3. Butter a copper sauté pan and lay in gently the six breasts.

  4. Take each small fillet and press it gently with the fingers to give it shape; then make six small slanting incisions on top of each and insert in these slices of truffle cut with a tube half an inch in diameter.

  5. Slightly moisten the top of every breast with water, carefully arrange one fillet on top of each lengthwise and sprinkle over a little clarified butter, using a feather brush.

Braise and serve

  1. Pour into the pan, but not over the supreme, a quarter of a wineglass full of Madeira wine and two tablespoonfuls of mushroom liquor, tightly cover with the lid and place it in the hot oven for ten minutes.

  2. Pour one pint of hot Toulouse garnishing on a hot dish, take out the supreme from the oven, neatly arrange it over the garnish, adjust paper ruffles on each wing bone, and serve at once.

By Landmarks Club. 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. See the original page.

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.

  1. Chicken + mushroomtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together4,171 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Mace + clovetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together8,199 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Butter + breadtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,145 recipes

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

  4. Mushroom + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12,516 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Butter + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Chicken breasts
Provide the tender meat that the supreme is built around.
Chicken forcemeat
Fills the breasts, adding a moist, soft texture to the stuffing.
Truffles
Add an earthy aroma to the stuffing and the fillet garnish.
Mushroom liquor
Adds savoury, earthy flavour and moisture to the pan during the short cook.

The step that matters

Covering the pan and short oven cook. The lid traps steam so the breasts cook gently in moisture and stay tender. Pouring liquid over the supreme would wash off the seasoning and soften the top, so it should be kept out of the pan's top surface.

Flavor stand-ins for the mace

How well each one fits the dish's main ingredients (chicken, mushroom, butter, bread, milk, flour, clove):

  1. Cinnamonbetter flavor fit
  2. Nutmegbetter flavor fit
  3. Thymebetter flavor fit
  4. Macethe original

Fit is the average pairing score against chicken, mushroom, butter, bread, milk, flour, clove. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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