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Fillets of Fowls, a LA Royale

A dish of fowl fillets, some larded and some decorated with black truffle, baked with bacon, butter, half‑glaze, and served with Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Truffle and butter 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 the fillets

  1. Trim the fowl fillets, leaving the small fillets intact.

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

Bake and glaze

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

  2. Moisten the larded fillets with half‑glaze; cover the decorated fillets with clarified butter.

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

  4. Remove the decorated fillets; glaze the larded fillets; return them to the oven for 2 minutes.

  5. Glaze the larded fillets again; serve them, alternating with the decorated fillets.

Fill and serve

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

  2. 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. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

Butter and sauce 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

Fowl fillets
Provide the main tender meat that is cooked and served as the entrée.
Fat bacon
Lies under the fillets, adding fat and savoury flavour as they cook.
Half-glaze
Moistens the larded fillets and builds a concentrated, savoury glaze on their surface.
Clarified butter
Covers the decorated fillets, adding rich fat that cooks without burning at oven heat.
Black truffle
Decorates the fillets and adds a distinctive earthy aroma.
Allemande sauce
Binds the filling ragout and adds a creamy, rich sauce around the entrée.

The step that matters

Glazing the larded fillets. Brushing or moistening the larded fillets with half-glaze during the short oven bake builds a shiny, flavourful coating. Repeated glazing over high heat deepens browning, but too much heat or time can dry the lean meat, so timing matters.

“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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