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A Very Fine Mushroom Sauce, for Fowls or Rabbits

A sauce made from young mushrooms, cream, butter, flour, salt, nutmeg, and mace, served over fowls or rabbits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

A Very Fine Mushroom Sauce, for Fowls or Rabbits

Ingredients

Directions

Prepare the mushrooms

  1. Wash and pick the mushrooms, rubbing them with salt to remove the tender skin.

Make the sauce

  1. In a saucepan, combine the mushrooms, salt, nutmeg, mace, cream, and butter mixed with flour.

  2. Boil the mixture and stir until done.

Serve

  1. Pour the sauce around the cooked chickens or rabbits and garnish with lemon.

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. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they 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

Young mushrooms
Form the body of the sauce and add their earthy flavour.
Cream
Provides richness and body as the sauce thickens.
Butter
Adds fat and richness, carrying flavour through the sauce.
Flour
Thickens the butter and cream into a smooth, cohesive sauce.

The step that matters

Boil the mixture and stir until done. Flour needs to be heated fully to thicken the sauce and lose its raw starchy taste. Constant stirring prevents the cream from scorching or the flour from clumping into lumps.

Swap the mace

How well each one fits the dish's main ingredients (mushroom, nutmeg, cream, butter, flour):

  1. Cinnamonfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against mushroom, nutmeg, cream, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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