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White-puddings, a LA Royale

A savory pudding made from pounded roast fowl, cream, bread crumbs, onion, butter, egg yolks, and spices, broiled until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

White-puddings, a LA Royale

Ingredients

Directions

Make the filling

  1. In a bowl, combine the pounded fowl, boiled cream, bread crumbs, chopped onion, butter, egg yolks, pepper, salt, and nutmeg, and mix well until fully combined.

  2. Fill the pudding linings with the mixture.

  3. Score the puddings before broiling to prevent bursting.

Broil and serve

  1. Broil the puddings on a greased grill until nicely browned.

  2. Serve with sauces like Supreme, Richelieu, Poirade, essence of shallots, truffles, or mushrooms.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Egg yolks
Bind the mixture and set when heated, giving the pudding a rich, tender structure.
Bread crumbs
Provide bulk and absorb the cream and butter, giving the pudding a soft body.
Double cream
Adds moisture and richness, keeping the filling soft and smooth.
Butter
Adds fat for richness and a silky texture, and helps the pudding brown.
Breast of roast fowl
Supplies the main savoury meat flavour and body to the filling.

The step that matters

Scoring the puddings before broiling. Egg-rich fillings expand and steam as they heat. Scoring the skin gives the steam an escape route, so the puddings are less likely to burst.

Swap the onion

How well each one fits the dish's main ingredients (cream, bread, butter, egg, pepper, nutmeg):

  1. Spinachfits better
  2. Leekfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against cream, bread, butter, egg, pepper, nutmeg. 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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