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Mushrooms a LA Poulette

A creamy mushroom sauce made with butter, mushrooms, stock, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Mushrooms a LA Poulette

Ingredients

Directions

Make the sauce

  1. Stew the mushrooms in a little water with the butter.

  2. Season with salt and pepper.

  3. When tender, add chicken stock and cream.

  4. Stir in the beaten egg yolks until it thickens.

Serve

  1. Serve at once.

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. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 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

Mushrooms
Provide the main body and earthy flavour of the sauce.
Egg yolks
Thicken the sauce as they set gently with heat, giving it a richer body.
Cream
Adds fat and richness, giving the sauce a smooth, silky texture.
Chicken stock
Adds savoury depth and liquid that forms the base of the sauce.
Butter
Adds fat and flavour while softening the mushrooms as they stew.

The step that matters

Stir in the beaten egg yolks until it thickens. Egg yolks thicken through gentle heat. If the sauce is too hot or boils after adding them, the yolks can scramble and turn grainy. Keep the heat low and stir constantly.

“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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