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Fillets of Fowls, a LA Royale

A dish of fowl fillets cooked with clarified butter, bacon, and Supreme 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 ↓

Fillets of Fowls, a LA Royale

Ingredients

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 fillets

  1. Turn the fillets of the fowls without removing the small fillets.

  2. Lard half of the fillets and decorate the others with truffles.

Assemble and heat

  1. Place the fillets in separate sauté pans, layering the larded ones on fat bacon.

  2. Moisten the decorated fillets with clarified butter.

  3. Before serving, place both pans in a 350°F (175°C) oven for about 5 minutes.

Serve

  1. Serve with some of the Supreme sauce poured around the entrée.

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

Fowls
Provide the tender white meat that forms the main body of the entrée.
Fat bacon
Lies under the larded fillets, adding fat and savoury flavour as they cook.
Clarified butter
Moistens the decorated fillets and carries fat for gentle browning in the oven.
Supreme sauce (no. 38)
Creamy sauce poured around the fillets, adding moisture and richness to each serving.

The step that matters

Heating the decorated fillets in the oven. Lean poultry dries out quickly when overheated, so the fillets should be warmed only until just heated through. Moistening them with butter first helps protect the surface from drying.

“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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