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CONSOMMé Bourdaloue

A clear chicken consommé with peas and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

CONSOMMé Bourdaloue

Ingredients

Directions

Prepare

  1. Prepare the chicken breast by cooking and dicing it into small squares.

  2. In a bowl, mix the cooked rice with egg yolks and Montpelier butter.

  3. Steam the rice mixture until set, then let it cool and cut into circular thin slices.

Assemble and heat

  1. In a pot, combine the chicken, green peas, and rice slices with enough water to cover.

  2. Season with salt and pepper, then heat until warmed through.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Peas + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

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

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Chicken + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together1,528 recipes

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

  5. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Egg yolks
Bind the rice and set into firm slices when steamed.
Montpelier butter
Adds fat and richness to the rice mixture, softening its texture.
Cooked rice
Forms the base of the set slices that give the dish its body.
Chicken breast
Provides protein and savory meat flavor in the finished dish.
Green peas
Add sweetness and a tender bite to the garnish.

The step that matters

Steaming the rice mixture until set. Egg yolks set when heated gently; overcooking makes them rubbery and grainy, while undercooking leaves slices too soft to cut cleanly into thin rounds.

Swap the peas

How well each one fits the dish's main ingredients (chicken, rice, egg, butter, pepper):

  1. Sesamefits better
  2. Peanutfits better
  3. Beansfits about as well
  4. Peasthe original

Fit is the average pairing score against chicken, rice, egg, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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