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Brouchee Salpicon

A puff pastry or batter case filled with diced meats, mushrooms, truffle, and sauces, simmered with sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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. Place the pastry or batter cases for the salpicon.

Make the salpicon

  1. In a small saucepan, combine all the diced ingredients.

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

  3. Stir in a small piece of glace and the sherry wine.

  4. Let the mixture simmer for five minutes.

Serve

  1. Fill the brouchee cases with the salpicon just before serving.

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
Provide tender, meaty texture that contrasts with the crisp case.
Mushrooms
Add earthy savoury flavour and moisture to the filling.
Chicken livers
Add richness and a soft, creamy texture to the mixture.
Truffle
Adds a strong, aromatic earthy flavour to the filling.
Brown sauce (espagnole)
Moistens the mixture and gives a rich, savoury body.
Tomato sauce
Adds acidity and moisture that balance the richness of the meats.

The step that matters

Fill the cases just before serving. Moist filling soaks into pastry or fried batter and softens it quickly. Filling at the last moment keeps the cases crisp.

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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