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Legs and Wings of Fom'ls W Ith Parsley

Stuffed chicken legs and wings with parsley, breadcrumbs, and a mushroom and ham sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mushroom and white wine are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,765 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Legs and Wings of Fom'ls W Ith Parsley

Ingredients

Directions

Prepare the fowl

  1. Cut the legs and wings from the fowl, including the meat from the breast.

  2. Bone the legs and stuff them with light forcemeat mixed with boiled parsley.

  3. Sew the legs up, dip them in egg white, and roll them in breadcrumbs.

Bake and make the sauce

  1. Place each leg and wing in paper cases and bake them.

  2. For the sauce, finely chop mushrooms and lean ham, add to cullis and white wine, and reduce until thick.

Serve

  1. Serve the legs and wings with the sauce and garnish with fried parsley.

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. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Parsley + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,890 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Mushroom + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,486 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg white
Binds the breadcrumb coating so it adheres to the stuffed legs during baking.
Breadcrumbs
Form a crisp, browned outer crust on the baked legs.
Light forcemeat
Provides a moist, tender stuffing inside the boned legs.
Cullis
Serves as the base of the sauce, giving body and savoury depth.
Mushrooms
Add savoury, earthy flavour and body to the reduced sauce.

The step that matters

Reducing the sauce until thick. Reduction evaporates water and concentrates flavour and body, so the sauce coats the meat rather than running thin. Stopping too early leaves it watery; reducing too long over-concentrates the salt and gelatine.

Swap the parsley

How well each one fits the dish's main ingredients (egg, mushroom, ham, white wine):

  1. Thymefits better
  2. Marjoramfits about as well
  3. Tarragonfits about as well
  4. Parsleythe original

Fit is the average pairing score against egg, mushroom, ham, white wine. Candidates are from the same food group and used in at least 100 recipes.

“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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