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Quenelles of Fowl, a LA Marechale

Quenelles of fowl coated in Allemande sauce, breaded, broiled, and served with truffles, mushrooms, fat livers, cocks’ combs, or kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Quenelles of Fowl, a LA Marechale

Ingredients

Directions

Shape and poach

  1. Shape the quenelles into cutlet forms, no thicker than ¼ inch.

  2. Poach and trim the quenelles, then place them on a dish.

  3. Mask the quenelles with Allemande sauce and let it set.

Coat and broil

  1. Bread-crumb the quenelles twice: first with egg, then with clarified butter.

  2. Broil the quenelles on oiled paper until lightly browned on one side, then carefully turn to brown the other side.

Arrange and serve

  1. Arrange the quenelles in a close circle on a serving dish.

  2. Fill the center with truffles, mushrooms, fat livers, cocks’ combs, or kernels, 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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Truffle + livertop 14% of all pairs
    Smell alikelow
    Cooked together395 recipes

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

  5. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter 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

Quenelles (made from fowl)
Form the main body of the dish, giving a delicate, tender texture when cooked.
Allemande sauce
Coats the quenelles and sets into a rich, creamy layer that adds moisture and flavor.
Egg
Acts as the binding layer that helps the crumb coating adhere to the quenelles.
Clarified butter
Carries browning and adds richness to the crumb coating during broiling.
Truffles
Provide a strong, earthy aroma as the central filling.

The step that matters

Broiling the quenelles. Browning one side and then turning them requires care, because the delicate quenelles can break apart or dry out if the heat is too high or they are handled roughly.

“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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