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Brouchee Salpicon

A puff pastry dish filled with a mixture of diced meats, mushrooms, and sauces, served with sole fillets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 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 ↓

Brouchee Salpicon

Ingredients

Directions

Prepare the cases

  1. Make very small puff pastry patties or fry a batter in an iron form.

  2. Drop them into the salpicon cases.

Make the salpicon

  1. Combine all diced ingredients in a small saucepan.

  2. Add enough brown sauce and tomato sauce, half-and-half, to moisten the mixture.

  3. Add a small piece of glace and sherry wine; let simmer for five minutes.

  4. Fill the brouchee just before serving.

Cook the sole

  1. Roll the sole fillets to the size of a large cork, place in a pan, moisten with Rhine wine, cover, and steam in the oven until cooked.

  2. Dish the fillets, add a little more wine to the pan, a small piece of butter, and salt.

  3. Whisk the egg yolks to a yellow foam and pour over the fish.

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. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  3. Chicken + lambtop 5% of all pairs
    Smell alikestrong
    Cooked together626 recipes

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

  4. Mushroom + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  5. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 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

Sweetbreads
Provides a tender, delicate meaty texture to the diced filling.
Mushrooms
Adds earthy savour and moisture to the salpicon filling.
Truffle
Contributes a strong, aromatic earthy flavour to the filling.
Brown sauce (espagnole)
Moistens the diced mixture and adds rich, savoury depth.
Egg yolks
Form a foam that sets lightly over the fish, adding richness.
Fillets of sole
Form the delicate fish base that is rolled and gently steamed.

The step that matters

Steam the sole gently until just cooked. Fish proteins toughen and dry out when overcooked, so steaming gently under cover in wine keeps the fillets moist and tender.

Swap the tomato

How well each one fits the dish's main ingredients (mushroom, chicken, liver, lamb, truffle, sauce, sherry):

  1. Asparagusfits about as well
  2. Tomatothe original
  3. Capsicumfits about as well
  4. Shallotfits about as well

Fit is the average pairing score against mushroom, chicken, liver, lamb, truffle, sauce, sherry. 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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