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Chaud Froid De Poularde

A poultry dish cooked in veal stock, onions, parsley, mace, and a butter‑cream sauce, served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Clove and parsley match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 6,768 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Chaud Froid De Poularde

Ingredients

Directions

Prepare the poultry

  1. Soak the poultry pieces in lukewarm water for 1 hour to remove impurities.

  2. Wash the poultry well and place in a stewpan with veal stock, onions, parsley, and mace.

  3. Bring to a boil, then reduce heat and simmer gently for nearly 1 hour.

  4. Remove the poultry and drain on a cloth.

Make the sauce

  1. In another stewpan, make a white roux with butter, then gradually add the stock while stirring continuously.

  2. Boil the sauce until thick, adding more stock if necessary, then mix in sugar, butter, and cream.

Coat and serve

  1. Place the poultry pieces in a deep dish and pour the sauce over them.

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. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Capon or poularde
Provides the main body of the dish, becoming tender through gentle simmering.
Veal stock
Forms the flavorful liquid for poaching and the base of the sauce.
Butter
Makes the roux that thickens the sauce and adds richness to its finish.
Cream
Enriches the sauce, giving it a smoother texture and softer flavor.

The step that matters

Boil the sauce until thick. The sauce thickens as the roux and reduced stock concentrate. Adding stock gradually while stirring prevents lumps, and the sauce must be thick enough to coat the poultry rather than run off it.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, clove, parsley, butter, cream, sugar):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against veal, onion, clove, parsley, butter, cream, sugar. 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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