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Quenelles As a Garnish for Poultry

A dish of quenelles made from veal forcemeat served with roasted poultry, mashed potatoes, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and potato work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 343 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Quenelles As a Garnish for Poultry

Ingredients

Directions

Prepare

  1. Stuff the fowl with veal forcemeat and roast it.

  2. Reserve a small quantity of the forcemeat and shape it into quenelles, about the size of small walnuts.

  3. Poach the quenelles in gravy.

  4. Warm as many slices of tongue as there are quenelles.

Assemble and serve

  1. Create a border of mashed potatoes on a large dish.

  2. Arrange the tongue and quenelles alternately on the dish.

  3. Place the roast fowl in the center of the dish.

  4. Pour 1 quart of good white stock over the fowl and quenelles.

  5. Serve very hot, optionally brushing the tongue slices with a little glaze.

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. Veal + potatotop 21% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

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

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

What each ingredient does

Veal forcemeat
Forms the stuffing and the quenelles, giving a soft, moist, tender texture when cooked.
Mashed potatoes
Form a starchy border that holds the dish together and cushions the presentation.
White stock
Adds moisture and savory flavor to the fowl and quenelles.

The step that matters

Poach the quenelles in gravy. Quenelles are soft, delicate mixtures that can break apart or toughen if the liquid boils hard. Keep the gravy at a gentle simmer so they set evenly and hold their shape.

“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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