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Consomme Tie Vollaile

A consommé made from poultry, broth, and quenelles of meat, bread crumbs, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Consomme Tie Vollaile

serves 8

Ingredients

Directions

Prepare the broth

  1. Prepare beef broth for eight servings following the small pot-au-feu recipe.

  2. Remove the breast meat from the fowl and save the legs and thighs for another meal.

  3. Chop the remaining bird and giblets, mash them roughly, and add to the cold broth, excluding the liver.

  4. Heat the broth over low heat, skimming carefully, and let it simmer until the afternoon.

  5. Strain the liquid from the bones and let it cool.

Make the quenelles

  1. Pound the saved meat with the liver, salt, butter, and spiced pepper in a mortar.

  2. Add soaked bread crumbs and pound again, then mix in the beaten egg.

  3. Keep the mixture cold, roll it out, and form into small quenelles the size of olives.

Serve

  1. Poach the quenelles in the consommé just before serving.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

What each ingredient does

Fowl
Provides the meat and flavour that give the consommé its body and the quenelles their base.
Egg
Binds the pounded mixture so the quenelles hold their shape when poached.
Bread crumbs
Soaked in stock, they add moisture and tenderness to the quenelle mixture.
Butter
Adds fat that keeps the quenelle mixture rich and tender.

The step that matters

Keep the quenelle mixture cold. Cold keeps the butter and fat solid and the egg firm, so the mixture holds its shape and stays tender instead of becoming greasy or slack when shaped and poached.

“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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