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Roti De Pauvre Homme

A roasted fowl stuffed with a forcemeat of sausage, veal, ham, and various aromatics, then wrapped in paper and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Roti De Pauvre Homme

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the stuffing

  1. Mix sausage meat, raw veal, lean ham, cock's kidneys, combs, artichoke bottoms, mushrooms, truffles, parsley, lemon thyme, sweet basil, and anchovy to make a forcemeat.

  2. Season the forcemeat with salt, pepper, and nutmeg, then add fresh butter to the mixture.

Stuff and wrap the fowl

  1. Stuff the fowl through the vent with the forcemeat and sew it closed.

  2. Dredge the stuffed fowl in flour.

  3. Grease three or four sheets of writing paper with butter or olive oil.

  4. Wrap the bird in the paper using two layers, then cover with another slightly buttered layer.

Cook

  1. Cook the wrapped bird in hot wood ashes or a 400°F (200°C) oven, covered with a dish to exclude air.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Artichoke + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

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

  3. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Artichoke + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together447 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Pullet or capon
Forms the main body that is stuffed and cooked whole in its paper wrapping.
Sausage meat
Adds richness and fat to the forcemeat, keeping the stuffing moist during cooking.
Raw veal
Contributes a soft, tender texture to the forcemeat as it cooks.
Truffles
Provides a strong, earthy aroma that flavours the forcemeat.
Fresh butter
Adds fat that enriches the forcemeat and carries flavour through the stuffing.
Mushrooms
Add moisture and savoury flavour to the forcemeat.

The step that matters

Wrapping the bird in paper with a covering dish. The paper layers and the dish over the bird limit air and keep moisture around the meat, so the bird steams gently in its own juices rather than drying out in the heat.

“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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