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Cuoustade of Quenelles

A croustade containing quenelles flavored with mushroom puree and truffle pellets, topped with Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Cuoustade of Quenelles

Ingredients

Directions

Prepare

  1. Prepare forcemeat from the fowl as directed in recipe No. 185.

  2. Incorporate 2 tablespoons of puree of mushrooms into the forcemeat.

Shape and poach

  1. Form quenelles using tablespoons, filling each with small pellets of puree of truffles.

  2. Poach the quenelles in boiling water until done.

  3. Drain the quenelles and place them in a croustade.

Finish

  1. Pour Allemande sauce over the quenelles and arrange truffles around the base.

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 + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

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

What each ingredient does

Meaty part of a fowl
Forms the forcemeat that gives the quenelles their body and structure.
Puree of mushrooms
Adds moisture and savory depth to the forcemeat.
Puree of truffles
Provides concentrated aroma and flavor inside each quenelle.
Allemande sauce
Adds a rich, silky coating that moistens the quenelles.

The step that matters

Poach the quenelles in boiling water until done. Quenelles are a delicate protein mixture. Poaching just below a hard boil, rather than at a vigorous boil, helps them set evenly without splitting or becoming rubbery.

“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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