Skip to main content
Sauce

Sauce Princesse

A sauce made with chicken quenelles, truffles, chicken liver, white wine, glace de viande, and Allemande sauce.

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

Why it works: Chicken and white wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,904 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Sauce Princesse

Ingredients

Directions

  1. In a saucepan, combine chicken quenelles, truffles, and chicken liver.

  2. Add white wine and heat for 3 minutes to reduce.

  3. Stir in glace de viande and bring to a boil.

  4. Add Allemande sauce and toss gently without boiling.

  5. Serve very hot.

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. Chicken + white winetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,904 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

  3. Truffle + livertop 14% of all pairs
    Smell alikelow
    Cooked together395 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  4. Truffle + white winetop 16% of all pairs
    Smell alikelow
    Cooked together425 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Chicken + livertop 18% of all pairs
    Smell alikelow
    Cooked together383 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

Chicken quenelles
Form the main body of the dish and absorb the sauce's flavour.
Truffles
Add a concentrated earthy aroma that defines the dish.
White wine
Adds acidity and aromatic depth as it reduces in the pan.
Glace de viande
Concentrated meat stock that adds savoury depth and body to the sauce.
Allemande sauce
Forms a rich, velvety sauce that coats the quenelles and adds richness.

The step that matters

Add Allemande sauce and toss gently without boiling. Boiling an egg-thickened sauce such as Allemande can cause it to curdle or separate, so it should be warmed gently and tossed rather than boiled.

“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

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesWine Sauce for Sweet PuddingsWine Sauce for Sweet Puddings6 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipes