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Whiting Quenelles

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Whiting and butter work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 510 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Whiting Quenelles

Ingredients

Directions

  1. Prepare whiting forcemeat and keep it on ice until needed.

  2. Fill one spoon with the forcemeat and dip the other spoon in boiling water.

  3. Remove the quenelle with the second spoon and place it in a buttered saucepan.

  4. Repeat until you have the desired number of quenelles.

  5. Pour stock over the quenelles and boil gently until firm, about 10 minutes.

  6. Transfer the quenelles to a dish, pour a little fish sauce around them, and serve.

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. Whiting + buttertop 21% of all pairs
    Smell alikelow
    Cooked together510 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + fish saucetop 26% of all pairs
    Smell alikelow
    Cooked together141 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Whiting + fish saucetop 44% of all pairs
    Smell alikelow
    Cooked together8 recipes

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

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