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Sauce

Sauce Ti LA Ileine for Boiled Chickens

A sauce made from blanched almonds, French roll, veal stock, egg yolks, flour, and salt, served hot over boiled chickens.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sauce Ti LA Ileine for Boiled Chickens

Ingredients

Directions

Make the sauce

  1. In a mortar, beat the white part of a dressed fowl with the blanched almonds until smooth.

  2. Mix in the moistened French roll, veal stock, and egg yolks.

  3. Stir in enough flour to achieve the right consistency.

Season and serve

  1. Season with salt and pour boiling hot over the boiled chickens.

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. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Almond + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

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

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Blanched almonds
Ground almonds give the sauce body and a smooth, creamy texture.
French roll
Soaked bread thickens the sauce and adds softness to its texture.
Veal stock
Liquid that loosens the mixture and carries savory flavor.
Egg yolks
Yolks enrich the sauce and help it hold together smoothly.
Flour
Adds thickening so the sauce reaches the intended consistency.

The step that matters

Stirring in the flour. Flour must be added gradually so it hydrates evenly; adding too much at once can leave lumps or make the sauce stiff and pasty instead of smooth and pourable.

Swap the almond

How well each one fits the dish's main ingredients (veal, egg, flour):

  1. Almondthe original
  2. Chestnutfits about as well
  3. Walnutfits about as well
  4. Pistachiofits less well

Fit is the average pairing score against veal, egg, flour. 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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