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Soupe Blanc Aux Quenelles De Poulet

A French white consommé soup with chicken quenelles made from chicken forcemeat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Soupe Blanc Aux Quenelles De Poulet

Ingredients

Directions

Make the consommé

  1. Prepare a consommé by boiling the knuckle of veal, large fowl, ham, spice, green onions, and sweet herbs until clear and light-colored.

  2. At dinner time, thicken the consommé with the yolks of 8 eggs mixed with a little cream.

Shape the quenelles

  1. Form small quenelles from the chicken forcemeat using 2 teaspoons.

  2. Smooth the top of each quenelle with a knife.

  3. Dip another spoon in hot water, use it to turn out the quenelles onto a well-buttered cover of a stewpan.

Blanch and serve

  1. Blanch the quenelles in boiling water, then remove them with a slotted spoon and drain on a napkin.

  2. Place the quenelles in a tureen and serve the soup over them.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  4. Ham + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg yolks
Thicken the consommé into a silky, smooth body as they set gently with heat.
Chicken forcemeat
Forms the tender, delicate quenelles that hold their shape when blanched.
Large fowl
Contributes rich chicken flavour and body to the clear consommé as it simmers.
Knuckle of veal
Adds gelatin and savoury depth that give the consommé body and richness.

The step that matters

Blanch the quenelles in boiling water. Forcemeat is delicate and can fall apart if the water is not kept at a gentle boil or if the quenelles are handled roughly. Poaching them to a firm set holds their shape in the soup.

Swap the onion

How well each one fits the dish's main ingredients (veal, ham, egg, cream, chicken, butter):

  1. Potatofits about as well
  2. Leekfits about as well
  3. Onionthe original
  4. Asparagusfits about as well

Fit is the average pairing score against veal, ham, egg, cream, chicken, butter. 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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