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A Fowl a LA Daube

A braised fowl cooked slowly with stock, ham, onions, herbs, and a glaze of coulis, mushrooms, lemon juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,036 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

The recipe

Ingredients

Directions

Prepare the fowl

  1. Bone the fowl without cutting the skin and singe it.

  2. Insert a piece of ham into the fowl, about the size of its breast.

  3. Fill the fowl with good forcemeat and fasten the skin with a small skewer.

Stew

  1. In a stew pan, combine stock, fowl bones, ham, onions, mace, thyme, parsley, and a bit of ham.

  2. Lay the fowl on top of the bones, cover it with bacon, and then with white paper.

  3. Cook on a slow fire for about 1 hour, ensuring it stews gently.

Make the glaze and serve

  1. Once done, pour off the cooking liquid, skim the fat, and boil it down to a glaze.

  2. Add coulis, mushrooms, lemon juice, and a pinch of sugar to the glaze.

  3. Dry the fowl in the oven, then glaze it.

  4. Serve the fowl on a dish with the sauce poured over it, garnished with croutons or baked paste.

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 aroma chemistry they share, and how many recipes mention both.

  1. Parsley + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Thyme + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Thyme + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Thyme + mushroomtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,557 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  5. Mace + thymetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,113 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Fowl
Forms the main body of the dish, and its meat becomes tender through slow stewing.
Stock
Provides the moist cooking liquid that gently stews the fowl and later reduces to a glaze.
Bacon
Lies over the fowl during stewing, adding savoury fat that flavours the meat and liquid.
Mushrooms
Add earthy flavour and body to the finished sauce.
Lemon juice
Adds acidity that brightens the rich, reduced sauce.

The step that matters

Stewing on a slow fire. Gentle, low heat keeps the simmering liquid below a vigorous boil, so the meat becomes tender without the skin and fibres toughening or breaking apart.

Flavor stand-ins for the mace

How well each one fits the dish's main ingredients (ham, onion, thyme, parsley, sauce, mushroom, lemon):

  1. Marjorambetter flavor fit
  2. Celerybetter flavor fit
  3. Pepperbetter flavor fit
  4. Macethe original

Fit is the average pairing score against ham, onion, thyme, parsley, sauce, mushroom, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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