Skip to main content
Main

Quenelles De Volaille

Chicken quenelles made by stuffing a fowl breast with truffles, bacon, butter, cayenne pepper, and salt, then roasting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Quenelles De Volaille

Ingredients

Directions

Prepare the stuffing

  1. Use the breast of fowl instead of veal for the farce.

  2. Chop the green truffles and mix with chopped bacon, fresh butter, cayenne pepper, and salt.

  3. Stuff the mixture into the fowl, securing both ends to prevent air from entering.

Hang and roast

  1. Hang the fowl for a week or ten days, depending on the weather.

  2. When ready to cook, truss the fowl for roasting and secure it on a spit.

  3. Cover the breast with slices of bacon and tie sheets of paper over it.

  4. Roast for about two hours, depending on the size of the fowl.

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. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Truffle + peppertop 26% of all pairs
    Smell alikelow
    Cooked together2,106 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Breast of fowl
Forms the main body of the farce, giving the dish its meaty structure and texture.
Green truffles
Adds a strong earthy aroma that flavours the farce throughout.
Bacon
Adds fat and savoury flavour, keeping the stuffing and breast moist as it roasts.
Fresh butter
Adds fat that enriches the farce and helps keep it moist and tender.

The step that matters

Stuff the mixture into the fowl, securing both ends to prevent air from entering.. Air pockets can let the stuffing spoil or dry out during the long hanging period, so the fowl must be sealed well at both ends.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes