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Marinade of Fowls

A stew of fowls seasoned with butter, lemon, herbs, and finished with bread crumbs and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley 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 ↓

Marinade of Fowls

Ingredients

Directions

Prepare

  1. Wash the fowls in lukewarm water and drain them.

  2. In a stew pan, melt some butter and add the fowls.

  3. Season the fowls with salt, pepper, lemon juice, parsley, onion, and bay leaf.

  4. Moisten the fowls with warm water.

Stew

  1. Stew the fowls slowly over hot coals for 2 to 3 hours.

  2. Remove the fowls from the seasoning and drain them.

Finish and serve

  1. Place the fowls in a dish.

  2. Sprinkle with bread crumbs.

  3. Whip the egg white to stiff froth.

  4. Cover the fowl pieces with the egg white froth.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Fowls
Provide the meat, which becomes tender through slow, moist stewing.
Butter
Adds fat and richness to the pan before the fowls are stewed.
Lemon juice
Adds acidity that brightens the seasoning of the stew.
Onion
Contributes aroma and savory flavor to the stewing liquid.
Egg white
Whipped into foam, it forms a light layer that holds the bread crumbs on the fowls.
Bread crumbs
Add a dry, lightly crisp texture to the coating on top.

The step that matters

Whip the egg white to stiff froth. Egg white only forms a stable foam when whipped to stiff peaks. Underwhipped foam is runny and slides off the fowls instead of holding its shape over the pieces.

Swap the onion

How well each one fits the dish's main ingredients (butter, pepper, lemon, parsley, bread, egg):

  1. Shallotfits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against butter, pepper, lemon, parsley, bread, egg. 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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