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Quenelles of Fowl a LA Supreme

Quenelles of fowl à la Supreme are poached chicken forcemeat quenelles served with supreme sauce and garnished with peas, truffles, or mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and mushroom 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 ↓

Quenelles of Fowl a LA Supreme

Ingredients

Directions

Prepare the quenelles

  1. Prepare chicken forcemeat as indicated in the recipe.

  2. Incorporate 2 tablespoons of good Allemande sauce into the forcemeat.

  3. Form the mixture into quenelles using 2 tablespoons.

  4. Poach the quenelles in the usual manner.

Serve

  1. Once cooked, arrange them in a circle on a serving dish.

  2. Pour supreme sauce over and around the quenelles.

  3. Garnish the center with green peas, asparagus peas, Macedoine, truffles, or mushrooms.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

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

  2. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  3. Peas + mushroomtop 9% of all pairs
    Smell alikemoderate
    Cooked together890 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

  5. Chicken + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together1,528 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Chicken forcemeat
Forms the soft, delicate body of the quenelles once poached and set.
Allemande sauce
Adds moisture and richness so the forcemeat stays tender rather than dry.
Supreme sauce
Provides a creamy coating that adds moisture and flavour around the quenelles.

The step that matters

Poach the quenelles in the usual manner. Forcemeat is delicate and can break apart or turn rubbery if the poaching liquid boils too hard. Gentle, barely simmering water lets the mixture set evenly and stay light.

Swap the peas

How well each one fits the dish's main ingredients (chicken, sauce, truffle, mushroom):

  1. Beansfits about as well
  2. Peasthe original
  3. Chestnutfits about as well
  4. Sesamefits about as well

Fit is the average pairing score against chicken, sauce, truffle, mushroom. 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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