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To Cook Quail

A quail dish cooked with Burgundy wine, espagnole sauce, oysters, mushrooms, onion juice, salt, lemon juice, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Cook Quail

Ingredients

Directions

Prepare and brown

  1. Cut the quail in half.

  2. Season with onion juice and salt.

  3. Brown the quail in a pan.

Braise and finish

  1. Add the Burgundy wine and simmer for 10 minutes.

  2. Stir in the espagnole sauce.

  3. Gently add the oysters and mushrooms, being careful not to overcook the oysters.

  4. Season with salt, lemon juice, and cayenne pepper.

  5. Serve 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Wine + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  3. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 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

Quail
Provides the main meat, which browns and becomes tender as it simmers.
Burgundy wine
Adds acidity and flavour to the sauce as it reduces with the browned pan juices.
Espagnole sauce
Thickens the liquid and adds a rich, savoury body to the sauce.
Oysters
Add a briny, delicate flavour and soft texture when added at the end.
Mushrooms
Add earthy flavour and moisture to the sauce.

The step that matters

Gently add the oysters and mushrooms, being careful not to overcook the oysters.. Oysters toughen and shrink when heated too long, becoming rubbery and losing their delicate flavour. Adding them late, over gentle heat, keeps them tender and juicy.

Swap the lemon

How well each one fits the dish's main ingredients (quail, onion, wine, sauce, oyster, mushroom, pepper):

  1. Grapefits about as well
  2. Limefits about as well
  3. Lemonthe original
  4. Avocadofits about as well

Fit is the average pairing score against quail, onion, wine, sauce, oyster, mushroom, 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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