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Bonnes Bouches of Chicken with Truffles

A chicken dish with truffles, white sauce, and egg yolks, seasoned with cayenne pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and truffle work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 756 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Bonnes Bouches of Chicken with Truffles

Ingredients

Directions

Prepare the chicken and truffles

  1. Bone the chickens and boil them until tender.

  2. Remove the meat from the skin and chop it finely.

  3. Chop the truffles finely.

Make the mixture

  1. Add the chopped truffles to a stewpan with the white sauce and chicken glaze.

  2. Bring the mixture to a boil.

  3. Add the yolks of eggs.

  4. Season with cayenne pepper and salt.

  5. Bring the mixture to a boil again.

Set

  1. Pour the mixture onto a flat dish.

  2. Allow the mixture to set.

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. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

  4. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  5. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 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

Chickens
Provide the main bulk of meat that is chopped and bound into the mixture.
Truffles
Add a concentrated, earthy aroma and flavour throughout the mixture.
White sauce
Adds moisture and creaminess, binding the chopped meat and truffles together.
Yolks of eggs
Cook into the sauce to thicken it and help the mixture set firm.

The step that matters

Bring the mixture to a boil after adding the yolks. Egg yolks thicken as their proteins coagulate with heat, so the mixture must be heated enough to set, but boiling hard can curdle the yolks and make the texture grainy.

“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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