Skip to main content
Dessert

A LA Bourguignotte

A French dish of a cup-shaped bread crust filled with farce, quail, bacon, and ragout, garnished with truffle and cock's comb.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Liver and truffle work together. They rank in the top 6% of all ingredient pairs, and 395 recipes mention both. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

The recipe

Ingredients

Contains: wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: scallop

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 croustade

  1. Cut the croustade into a cup shape with eight fluted scallops at the top.

  2. Fry the croustade and remove the inner crumb.

  3. Line the cavities with the farce, leaving room for the quail.

Prepare the quail

  1. Truss and partially braise the quail, then fill it with farce.

  2. Garnish the croustade with the quail and cover with bacon and buttered paper.

Bake and serve

  1. Bake in a 350°F (175°C) oven for about an hour.

  2. Before serving, remove the paper and bacon, absorb excess grease with a napkin.

  3. Decorate each quail with a small fillet of fowl and a black truffle.

  4. Place a large cock's-comb between each quail and fill the center with Bourguignotte ragout.

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 aroma chemistry they share, and how many recipes mention both.

  1. Liver + truffletop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together395 recipes

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

  2. Quail + truffletop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together91 recipes

    Shared aroma: 1-hexanol (resin, flower).

  3. Bread + livertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together731 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Bread + truffletop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Liver + quailtop 8% of all pairs
    Aroma overlaplow
    Mentioned together57 recipes

    Shared aroma: 1-hexanol (resin, flower).

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

What each ingredient does

Well-seasoned farce of fat livers
Forms a rich, moist filling that cooks around the quail and keeps it juicy.
Boned quail
Serves as the main tender meat, stuffed and set in the croustade to cook through.
Fat bacon
Lays over the quail and bastes it with fat while it bakes, keeping the meat moist.
Croustade
Forms a crisp bread cup that holds the filling and gives a firm, golden base.
Extract from quail carcasses
Reduced to a glaze, it adds concentrated savory flavor to the dish.

The step that matters

Partially braise the quail before stuffing. Partial braising sets the meat's outer layers and renders some fat, so the quail finishes tender in the oven rather than drying out during the long bake.

“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.

You might also like

Illustration of Bread PuddingIllustrationBread Pudding153 recipesIllustration of Soft Ginger BreadIllustrationSoft Ginger Bread85 recipesIllustration of Orange Potato BreadIllustrationOrange Potato Bread80 recipesIllustration of Brown Bread PuddingIllustrationBrown Bread Pudding47 recipes