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Mushrooms a LA Poulette

A creamy mushroom dish flavored with butter, salt, pepper, chicken stock, 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 salt and pepper.

Finish the sauce

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

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

  3. 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
The main ingredient; they soften and release their own liquid as they stew.
Butter
Adds richness and a rounded flavour while the mushrooms cook gently.
Egg yolks
Thicken the sauce as their proteins set when gently heated.
Cream
Adds body and richness, giving the sauce a smooth, silky texture.
Chicken stock
Supplies savoury depth and liquid that forms the base of the sauce.

The step that matters

Stirring in the beaten egg yolks. Yolk proteins set when heated, so if the sauce is too hot or the yolks are added too fast, they can scramble and turn grainy. Remove the pan from strong heat first and stir steadily until it just thickens.

“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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