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A Fowl a LA Duciiesse

A roasted fowl served with ham, mushrooms, stock, coulis, lemon juice, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 27,039 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Brown the fowl

  1. Heat clarified butter in a sauté pan over medium heat.

  2. Add the fowl and cook until nicely colored.

Braise

  1. Transfer the fowl to a stew pan with ham, mushrooms, butter, and stock.

  2. Simmer gently for 30 minutes over low heat.

  3. Dust the fowl with flour to absorb excess butter.

  4. Add coulis and bring to a boil.

  5. Squeeze in lemon juice and season with cayenne pepper.

Serve

  1. Serve the fowl in the center of a dish, surrounded by ham and mushrooms, and garnish with 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. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

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

  2. Butter + mushroomtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12,516 recipes

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

  3. Mushroom + peppertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together13,578 recipes

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

  4. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Ham + mushroomtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together1,486 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely 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

Fowl
Provides the main protein, which browns in butter and becomes tender during gentle simmering.
Clarified butter
Carries heat for browning the fowl and adds rich flavour without milk solids burning.
Flour
Dusted on the fowl to absorb excess butter and help thicken the sauce.
Stock
Adds moisture and savoury body to the braising liquid.
Mushrooms
Add earthy flavour and moisture as they soften in the braising liquid.
Coulis
Adds concentrated flavour and body to the sauce.

The step that matters

Dust the fowl with flour to absorb excess butter. Flour coating absorbs surplus fat and starch helps thicken the liquid, so the sauce neither turns greasy nor stays thin.

“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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