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Quenelles De Poulet a LA Reine

Chicken quenelles cooked in boiling water and served with sauce au suprême.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Quenelles De Poulet a LA Reine

a dozen or fifteen balls

Ingredients

Directions

Prepare

  1. Form a dozen or fifteen balls from the chicken farce on a clean surface.

  2. Flatten the balls into the shape of fillets.

  3. Grease a deep sauté pan with butter and arrange the quenelles evenly in it.

Poach and serve

  1. At dinner time, bring a pot of water to a boil.

  2. Pour the boiling water into the sauté pan and let the quenelles cook on low heat for 20 minutes.

  3. Carefully lift the quenelles with a slotted spoon and place them on a napkin.

  4. Serve the quenelles neatly and top with sauce au suprême (prepared according to recipe No. 208).

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. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Chicken farce
Forms the delicate body of the quenelles, setting into a tender, soft-textured shape when poached.

The step that matters

Poaching the quenelles on low heat. Gentle heat lets the farce set evenly and stay tender. Boiling vigorously can make the proteins tighten, causing the quenelles to become rubbery or break apart.

“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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