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Mushrooms a LA Poulette

Creamed mushrooms cooked with butter, salt, pepper, chicken stock, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Mushrooms a LA Poulette

Ingredients

Directions

Cook the mushrooms

  1. Stew the mushrooms in a little water with the butter.

  2. Season with coarse sea salt and black pepper.

  3. When tender, add a little chicken stock and cream.

Finish and serve

  1. Stir in the beaten yolks of the eggs until it thickens.

  2. Serve immediately.

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. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Mushrooms
Form the main body of the dish and release moisture as they soften.
Butter
Adds richness and helps the mushrooms cook gently in their own juices.
Cream
Adds fat and smoothness, giving the sauce a rich, velvety body.
Egg yolks
Thicken the sauce as they gently set when stirred into the warm liquid.
Chicken stock
Adds savoury depth and liquid that combines with the cream into the sauce.

The step that matters

Stirring in the egg yolks. Egg yolks thicken through gentle heat. If the liquid is too hot or boils after they go in, the yolks can scramble and turn grainy. Add them off the heat or over low heat while stirring steadily.

“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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