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A LA Bourguignotte

A French dish of a cup-shaped croustade filled with farce, a quail, bacon, and ragout, topped with fowl fillet and truffle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Liver and truffle work together. They rank in the top 6% of all ingredient pairs, and 395 recipes mention both. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

The recipe

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: scallop

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the croustade

  1. Cut the croustade into a cup shape with eight fluted scallops at the top.

  2. Fry the croustade and remove the inner crumb.

  3. Line the cavities with the farce, leaving room for the quail.

Prepare the quail

  1. Stuff the quail with some farce, truss it, and partially braise.

Bake and serve

  1. Garnish the croustade with the farce and cover with bacon and buttered paper, securing with string.

  2. Bake in a 350°F (175°C) oven for about an hour.

  3. Before serving, remove the paper and bacon, absorb excess grease with a napkin.

  4. Place the croustade on a dish and top each quail with a small fillet of fowl decorated with black truffle.

  5. Between each quail, place a large white cock's-comb and fill the center with Bourguignotte ragout.

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 aroma chemistry they share, and how many recipes mention both.

  1. Liver + truffletop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together395 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Quail + truffletop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together91 recipes

    Shared aroma: 1-hexanol (resin, flower).

  3. Liver + quailtop 8% of all pairs
    Aroma overlaplow
    Mentioned together57 recipes

    Shared aroma: 1-hexanol (resin, flower).

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

What each ingredient does

Fat livers farce
Forms a rich, moist filling that keeps the quail and croustade tender while baking.
Fat bacon
Bastes the dish with melting fat, adding moisture and savoury flavour as it bakes.
Quail
Provides the main meat, which turns tender and juicy through partial braising and baking.
Fowl fillet
Adds a tender, mild meat layer that complements the quail.

The step that matters

Partially braise the quail. Braising only partly cooks the quail; it then finishes in the oven. Cooking it fully at this stage would leave it dry after baking, while undercooking risks it staying tough and raw inside.

“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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