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Cailles En Terrine a LA Souvaroff — Quail in Terrine

A terrine of quail, seasoned with salt, chicken forcemeat, truffles, and smoked beef tongue, simmered in stock and Madeira, finished with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Chicken and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Cailles En Terrine a LA Souvaroff — Quail in Terrine

Ingredients

Directions

Prepare the quail

  1. Bone the quail and spread them on a table.

  2. Sprinkle with coarse sea salt.

  3. Place 1 tablespoon of chicken forcemeat on each quail, adding truffles and smoked beef tongue.

  4. Roll the quail into balls and tie each in a piece of clean white cloth.

Cook and serve

  1. Place them in a pan with the quail bones and cover with rich stock and Madeira.

  2. Simmer gently for 35 to 40 minutes.

  3. Untie the quail and place them on a serving dish.

  4. Reduce the cooking stock and finish with brown sauce.

  5. Strain the sauce, add sliced truffles, and pour over the quail 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. Chicken + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Quail + chickentop 9% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Quail + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Truffle + beeftop 14% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: 3-ethylphenol (must).

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

What each ingredient does

Quail
Forms the main body of the dish, cooked whole around the stuffing.
Chicken forcemeat
Provides a soft, binding stuffing that stays moist during gentle simmering.
Madeira
Adds sweetness and aromatic depth to the cooking liquid and reduced sauce.
Rich stock
Supplies moisture and savoury flavour as the quail gently poach.
Truffles
Contribute a distinctive earthy aroma to the stuffing and the finished sauce.

The step that matters

Simmering gently. Holding the liquid at a gentle simmer keeps the forcemeat tender and the quail moist. A hard boil would toughen the meat and can break the forcemeat apart inside the cloth.

“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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