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Chartreuse, a LA Parisienne

A charlotte of fowl fillets and crayfish tails, served with bacon and black truffle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Chartreuse, a LA Parisienne

Ingredients

Directions

Prepare

  1. Prepare quenelle forcemeat with the fillets of the fowl.

  2. Simmer the crayfish tails and fowl fillets in clarified butter and lemon juice until cooked.

  3. Place the cooked fillets on a plate covered with thin layers of fat bacon to keep them moist.

Line the mold

  1. Butter a large charlotte mold and arrange a border of crayfish tails at the bottom.

  2. Line the sides of the mold with strips of black truffle and the prepared fowl fillets to create a decorative border.

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. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Crayfish + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: anethole (sweet, anise).

  3. Crayfish + truffletop 14% of all pairs
    Smell alikelow
    Cooked together129 recipes

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

  4. Crayfish + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together162 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Fowl fillets
Provide the main tender protein that sets into the forcemeat and decorative border.
Clarified butter
Adds richness and moisture while the fillets cook gently.
Lemon juice
Adds acidity that brightens the flavour of the rich butter and fowl.
Fat bacon
Layers over the cooked fillets to help keep them moist.
Black truffle
Adds a strong earthy aroma and decorative colour to the mold lining.

The step that matters

Simmer the fillets until just cooked. Fowl fillets are lean, and overheating makes their proteins tighten and dry out. Keeping the simmer gentle and stopping at just cooked preserves tenderness, and the butter bath and bacon covering help hold moisture.

“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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