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Fillets of Fowls, a L’lNDIENNE

Fillets of fowls sautéed with ham, glaze, lemon, nutmeg, served with Espagnole sauce and mango scallops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 11,318 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fillets of Fowls, a L’lNDIENNE

Ingredients

Directions

Prepare the fillets

  1. Trim fillets from the fowls and shape the smaller fillets into larger ones by patting them together.

Cook

  1. Heat clarified butter in a sauté pan and add the fillets and ham slices.

  2. Fry the fillets and ham until light brown, then pour off excess grease.

  3. Add glaze, fresh butter, lemon juice, and nutmeg; toss gently over heat until mixed.

Plate and serve

  1. Arrange on a plate, alternating fillets, ham, and croutons.

  2. Simmer Espagnole sauce and mango scallops in the sauté pan for 5 minutes, then pour over the dish 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 aroma chemistry they share, and how many recipes mention both.

  1. Lemon + nutmegtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + breadtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together27,232 recipes

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

  3. Ham + breadtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Lemon + mangotop 10% of all pairs
    Aroma overlapstrong
    Mentioned together302 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Sauce + scalloptop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together130 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 body of the dish, cooked until tender and lightly browned.
Raw ham
Adds savoury flavour and salt, and browns in the butter alongside the fillets.
Clarified butter
Frying fat with a high smoke point, so the fillets brown without burning.
Glaze
Adds sweetness and gloss, helping the fillets and ham brown and shine.
Mangoes
Add fruity sweetness and a bright contrast to the rich fried meat.

The step that matters

Fry the fillets and ham until light brown. Cooking over steady heat until only light browning appears keeps the meat juicy. Browning too hard dries the surface and can scorch the butter and glaze, leaving bitter flavours.

Flavor stand-ins for the mango

How well each one fits the dish's main ingredients (butter, ham, lemon, nutmeg, sauce, scallop, bread):

  1. Orangebetter flavor fit
  2. Applebetter flavor fit
  3. Figbetter flavor fit
  4. Mangothe original

Fit is the average pairing score against butter, ham, lemon, nutmeg, sauce, scallop, bread. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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