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Fricassee of Chickens, a LA Chevaliere

A French chicken fricassee with bacon, mushrooms, truffles, cocks' combs, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Chicken and mushroom 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 ↓

Fricassee of Chickens, a LA Chevaliere

Ingredients

Directions

Prepare the chicken

  1. Draw and singe the chicken.

  2. Remove the legs and wings.

  3. Slit the skin of the breast and remove the fillets, leaving the pinion bone on.

  4. Trim each fillet, lard them, and place in a small sauté pan with bacon.

  5. Trim the remaining chicken pieces and set aside the legs.

Make the sauce

  1. In a stewpan, combine the smaller chicken pieces with mushrooms, cocks' combs, and truffles.

  2. Reduce the mixture by boiling until it thickens to a sauce consistency.

  3. Incorporate the sauce with a mixture of egg yolks.

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. Chicken + mushroomtop 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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

    Shared aroma: nonanal (fat, citrus).

  5. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

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

What each ingredient does

Chicken
Forms the main body of the dish and provides the meat and flavour.
Fat bacon
Bastes the lean fillets, adding moisture and savoury flavour as it melts.
Egg yolks
Thicken the sauce and give it a smooth, rich texture when gently combined.
Button mushrooms
Add earthy flavour and body to the reduced sauce.
Truffles
Contribute a concentrated, aromatic earthy flavour to the sauce.

The step that matters

Incorporate the sauce with a mixture of egg yolks. Egg yolks thicken through gentle heat by coagulating proteins. If the sauce is too hot when the yolks go in, they can scramble and turn grainy, so the sauce should be removed from the heat or cooled slightly before adding them.

“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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