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Chicken Escalopes

Chicken escalopes stuffed with veal, bacon, mushrooms, truffle, served with spinach sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 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 ↓

Chicken Escalopes

Ingredients

Directions

Prepare the stuffing

  1. Chop and pound the veal and bacon smoothly.

  2. Rub the mixture through a fine sieve.

  3. Add diced mushrooms and truffle to the meat puree.

  4. Season the mixture with salt and pepper.

  5. Bind the mixture with the egg yolks.

Stuff and braise the chicken

  1. Bone the chicken legs.

  2. Stuff the chicken legs with the prepared mixture.

  3. Shape the stuffed legs like rolls.

  4. Melt 1½ oz of butter in a stew pan.

  5. Add sliced vegetables.

  6. Place the chicken legs on top.

  7. Cover and fry gently for 20 minutes.

  8. Add stock to cover the vegetables.

  9. Place a buttered paper over the chicken.

  10. Cover and cook gently for 1 hour.

  11. Remove the chicken legs when cooked and keep them hot.

Make the sauce

  1. Melt the remaining butter.

  2. Stir in the flour.

  3. Cook until a brown roux forms.

  4. Strain the stock into the brown roux.

  5. Stir until boiling.

  6. Simmer for 20 minutes.

  7. Add sherry and lemon juice.

  8. Season to taste.

Serve

  1. Cut the chicken legs into ½-inch slices.

  2. Arrange the slices overlapping on a bed of spinach.

  3. Strain the sauce around the slices.

  4. Serve.

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

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

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

  5. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Chicken legs
Provide the meat that is boned, stuffed, and braised until tender.
Veal
Lean meat that is pounded smooth to form a fine, cohesive stuffing.
Bacon
Adds fat and savoury flavour to the stuffing, keeping it moist as it cooks.
Egg yolks
Bind the stuffing so it holds its shape when rolled and cooked.
Flour
Thickens the stock into a smooth sauce when cooked with butter as a roux.
Butter
Fats that enrich the braising vegetables and build the brown roux for the sauce.

The step that matters

Cook the brown roux until it is evenly browned. Cooking flour in butter until brown develops nutty flavour and colour, but stopping too early leaves a pale, floury taste while overcooking burns it and turns the sauce bitter.

“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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