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White Puddings a LA Bourgeoise

A savory pudding made with bread crumbs, cream, onions, fowl, pork fat, butter, spices, and egg yolks, cooked in skins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter 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 ↓

White Puddings a LA Bourgeoise

Ingredients

Directions

Make the filling

  1. Boil the bread crumbs in the cream.

  2. Set the mixture aside to cool.

  3. Combine the onions, fowl, and fat with the butter in a stewpan. Simmer the mixture for 15 minutes.

  4. Mix the cooled crumbs and cream with the white pepper, salt, and egg yolks. Gradually stir this mixture into the stew. Mix well for 5 minutes.

Fill and poach

  1. Fill prepared skins three-quarters full with the mixture. Tie the skins securely in links.

  2. Place the skins in boiling water. Simmer for 10 minutes.

  3. Drain the skins and cool.

Broil and serve

  1. Broil the puddings covered with buttered paper. Remove the paper.

  2. Serve on a napkin.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

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

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Egg yolks bind the filling and help it set firmly when cooked.
Bread crumbs
Soaked in cream, they add body and a soft, tender texture to the filling.
Cream
Adds moisture and richness, keeping the filling soft and smooth.
Fat of the hog
Melts during cooking to add richness and moisture to the filling.
Fowl
Provides the main meat body and savory flavor of the filling.

The step that matters

Gradually stir the egg mixture into the stew. Adding the cooled crumb and egg yolk mixture slowly keeps the yolks from curdling in the hot stew, so the filling stays smooth and evenly textured.

Swap the white pepper

How well each one fits the dish's main ingredients (bread, cream, onion, butter, egg):

  1. Nutmegfits better
  2. Garlicfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against bread, cream, onion, butter, egg. 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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