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Fillets of Fowls, a LA Royale

Fillets of fowls cooked with bacon, clarified butter, half‑glaze, and black truffle, served with a ragout of scallops, fat livers, truffles, and Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. 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

  1. Trim the fillets of the fowls, leaving the small fillets.

  2. Lard half of the fillets and decorate the other half with black truffle.

  3. Place the larded fillets on thin layers of fat bacon in separate sauté pans.

Bake and glaze

  1. Moisten the larded fillets with half-glaze and cover the decorated fillets with clarified butter.

  2. Bake both pans in the oven at 350 °F (175 °C) for about 5 minutes.

  3. Remove the decorated fillets, glaze the larded ones, and return them to the oven for 2 minutes.

  4. Glaze the larded fillets again before serving.

Serve

  1. Dish up by alternating a larded fillet with a decorated one.

  2. Fill the center with a ragout of scallops, fat livers, and truffles tossed in a little Allemande sauce.

  3. Pour some sauce around the entrée and 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. Butter + truffletop 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

Fowl fillets
Provide the main lean meat that is cooked gently and served as the entrée.
Fat bacon
Lines the pan and adds fat and savory flavor as the fillets cook.
Clarified butter
Coats the decorated fillets, adding richness and helping them brown without milk solids burning.
Half-glaze
Moistens the larded fillets and builds a concentrated, savory, glossy coating.
Black truffle
Adds a strong earthy aroma and a decorative finish to the decorated fillets.

The step that matters

Glazing the larded fillets. Glaze must be applied and reduced in the oven in short rounds so it sets into a glossy coating without drying or burning the meat underneath.

“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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