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Scallops Op Fowl Au Bechamel

Scallops of chicken breast fillets sautéed in clarified butter and served with a hot béchamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Scallops Op Fowl Au Bechamel

Ingredients

Directions

Prepare the scallops

  1. Remove the flesh from the fowls, keeping it as whole as possible from the breast.

  2. Strip off the skin and slice the fillets into small, thin scallops.

  3. Dip each scallop into clarified butter and arrange them in a clean frying pan.

  4. Sprinkle fine salt over the scallops.

Fry and serve

  1. Fry the scallops quickly for 3 to 4 minutes without browning them.

  2. Drain the scallops from the butter and pile them in the center of a hot dish.

  3. Sauce the scallops with boiling béchamel 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 + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Flesh from 2 fowls
Provides the tender meat that forms the body of the dish.
Clarified butter
Coats the scallops and carries heat evenly, adding richness without browning.
Boiling béchamel sauce
Adds a smooth, creamy moisture that coats and flavors the cooked scallops.

The step that matters

Fry the scallops quickly without browning them. Thin scallops cook through in minutes. Over-long or hot frying dries the meat and browns the surface, toughening the delicate texture and drawing out moisture.

“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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