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Consomme De Becassines

A clear consommé made from roasted snipe, seasoned with parsley, thyme, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Consomme De Becassines

Ingredients

Directions

Prepare the snipe

  1. Roast the snipe until slightly cooked, then let them cool.

  2. Divide the snipe into convenient pieces and mash in a mortar, excluding the livers.

Make the consommé

  1. Add the mashed snipe to a pot of clear consommé and bring to a boil, skimming carefully.

  2. Simmer the mixture for several hours.

  3. Strain the liquid from the bones and let it cool.

Make the quenelles

  1. Pick enough meat from the snipe to form a dozen tiny quenelles, about the size of an olive.

  2. Pound the picked meat with the saved livers, a pinch of salt, chopped parsley, thyme, and a dust of pepper.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Snipe
Provides the meat and flavour that give the consommé its body and taste.
Snipe livers
Add richness and a deeper flavour to the pounded quenelle mixture.

The step that matters

Skimming the consommé as it comes to a boil. Skimming removes coagulated proteins and fat that would otherwise cloud the clear consommé during the long simmer.

“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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