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Quenelles of Fowl, a LA Marechale

Quenelles of fowl shaped and poached, coated with Allemande sauce, breaded, broiled, and filled with truffles, mushrooms, fat livers, cocks’ combs, or kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Quenelles of Fowl, a LA Marechale

Ingredients

Directions

Shape and poach

  1. Shape the quenelles into cutlets, oval, oblong, circular, or heart shapes, no thicker than ¼ inch.

  2. Poach the quenelles and trim them.

Coat and crumb

  1. Place them on a dish and coat with Allemande sauce.

  2. Allow the sauce to set by cooling.

  3. Bread-crumb the quenelles with egg.

  4. Bread-crumb the quenelles with clarified butter.

Broil and serve

  1. Broil the quenelles on oiled paper until lightly colored on one side.

  2. Carefully turn them to broil the other side.

  3. Dish the quenelles in a close circle.

  4. Fill the center with truffles, mushrooms, fat livers, cocks’ combs, or kernels.

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

    Shared aroma: nonanal (fat, citrus).

  2. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

    Shared aroma: 2-octenal (fatty, green).

  5. Sauce + truffletop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

Sauce and butter 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

Fillets of 2 fowls
Forms the main body of the quenelles, giving them their substance and bite.
Allemande sauce
Coats the quenelles and sets by cooling, forming a smooth layer that holds the crumbs.
Egg
Acts as a binding wash so the crumbs adhere to the quenelles.
Clarified butter
Adds fat that helps the crumbs brown evenly under the broiler.

The step that matters

Allow the sauce to set by cooling. The Allemande coating must be fully set before crumbing, otherwise it stays soft, smears, and the crumbs fall off during broiling.

“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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