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Fillets of Fowls, a LA Royale

Chicken fillets served with truffle, bacon, and sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sauce and scallop work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 130 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fillets of Fowls, a LA Royale

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fillets

  1. Trim the chicken fillets, leaving the small fillets intact.

  2. Lard half of the fillets; decorate the other half with black truffle.

Bake

  1. Place the larded fillets on thin layers of fat bacon in a sauté pan, moisten with half‑glaze, and cover the decorated fillets with clarified butter.

  2. Bake both in the oven at 350 °F (175 °C) for about 5 minutes.

  3. Remove the decorated fillets; glaze the larded fillets, return them to the oven for 2 minutes, and glaze again.

Dish up and serve

  1. Dish up by alternating a larded fillet with a decorated one.

  2. Fill the center with a ragout of scallops of fat livers and truffles tossed in Allemande sauce.

  3. Pour some Supreme sauce around the dish and serve.

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. Sauce + scalloptop 10% of all pairs
    Smell alikemoderate
    Cooked together130 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chicken fillets
Provide the main protein that is trimmed, larded or decorated and then baked.
Fat bacon
Lines the pan and adds fat and savory flavor to the fillets as they cook.
Clarified butter
Covers the decorated fillets, adding richness and helping them brown without burning.
Half-glaze
Moistens the fillets and builds a glossy, savory glaze on the larded fillets.
Black truffle
Decorates the fillets and adds a strong, earthy aroma.
Allemande sauce
Binds the scallops and truffle ragout with a creamy, rich texture.

The step that matters

Glazing the larded fillets. Glaze is applied in two coats around a short oven stay. Reducing the glaze properly and not over-baking keeps the glaze glossy and prevents the fillets from drying out.

“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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