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Quenelles of Fowl, a LA Marechale

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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

  1. Prepare the quenelles as previously described, shaping them into cutlets, oval, oblong, circular, or heart shapes, no thicker than ¼ inch.

  2. Poach and trim the quenelles, then place them on a dish and coat with Allemande sauce.

  3. Allow the sauce to set on the quenelles by cooling.

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

  5. Broil the quenelles on oiled paper until lightly colored on one side, then carefully turn to broil the other side.

  6. Arrange the quenelles in a close circle on a serving dish, filling the center with truffles, mushrooms, fat livers, cocks' combs, or kernels, and serve with Allemande or Supreme sauce, or essence of fowl.

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

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