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Fricassee of Fowls a LA Dauphine

A fricassee of fowls served with Italian sauce, where the fowl pieces are coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fricassee of Fowls a LA Dauphine

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the fowls

  1. Prepare a fricassee of fowls.

  2. Place the pieces on a dish instead of returning them to the strained sauce.

Make the coating

  1. Stir the egg yolks and butter into the sauce over low heat until it nearly boils.

  2. Remove from heat and let cool slightly.

  3. Dip each piece of fowl in the sauce.

  4. Place them back on the dish.

  5. Let them cool completely.

Bread and fry

  1. Roll the fowl in breadcrumbs.

  2. Dip in beaten eggs.

  3. Roll in breadcrumbs again.

  4. Fry until light brown.

  5. Drain on a cloth.

Serve

  1. Serve on a folded napkin garnished with fried parsley.

  2. Serve Italian sauce in a sauceboat.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Parsley + saucetop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Egg yolks
Enriches the sauce, helping it thicken and coat the fowl smoothly.
Butter
Adds richness and smoothness to the sauce, carrying flavour and mouthfeel.
Breadcrumbs
Form a crisp, golden coating that browns when fried.
Beaten eggs
Bind the breadcrumbs to the sauced fowl so the coating adheres during frying.
Whole fowls
Provide the main meat, cooked first as a fricassee and then coated and fried.

The step that matters

Let the sauced pieces cool completely before breading. If the sauce-coated fowl is still warm, the coating stays wet and slides off, and the breadcrumbs and egg will not adhere evenly. A fully cooled, set coating holds the crumbs and fries to an even light brown.

Swap the parsley

How well each one fits the dish's main ingredients (egg, butter, sauce):

  1. Capersfits better
  2. Nutmegfits about as well
  3. Tarragonfits about as well
  4. Parsleythe original

Fit is the average pairing score against egg, butter, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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