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Stewed Fowls a LA Saliare

A stew of fowls with onions, parsley, butter, and a mixture of livers, gizzards, mutton, breadcrumbs, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stewed Fowls a LA Saliare

Ingredients

Directions

Prepare and brown

  1. Singe and draw the fowls, then disjoint them and cut their backs in halves.

  2. Combine the fowls, onions, parsley, and butter in a saucepan.

  3. Fry the mixture until lightly browned.

Stew the fowls

  1. Sprinkle salt, pepper, and flour over the fowls.

  2. Add a little cayenne.

  3. Cover with broth.

  4. Stir until boiling.

  5. Move the saucepan to the side.

  6. Cover with a lid and hot ashes.

  7. Stew until the fowls are tender.

Make the balls

  1. Mince the livers and gizzards with one large onion and the mutton.

  2. Season the mixture with pepper, salt, pimento, and ginger.

  3. Mix in the breadcrumbs and egg to form a mass.

  4. Divide the mass into small balls the size of walnuts.

  5. Roll the balls with floured hands.

  6. Add the balls to the saucepan with the fowls.

  7. Boil for a few minutes.

Serve

  1. Arrange the fowl pieces in the center of a dish.

  2. Garnish with the balls.

  3. Strain the sauce over the dish.

  4. 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + gingertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Onion + gingertop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fowls
Provide the main meat, which becomes tender through long, gentle stewing in liquid.
Butter
Browns the fowls and adds richness and flavor to the initial frying.
Flour
Thickens the broth into a smooth sauce as it cooks with the fowls.
Breadcrumbs
Bind the minced meat mixture so it holds together as balls.
Egg
Binds the minced livers, gizzards and mutton into a firm mass.
Onions
Add sweetness and aroma as they soften and brown with the fowls.

The step that matters

Stew until the fowls are tender. Gentle, covered simmering breaks down connective tissue in the fowl slowly. Boiling hard instead toughens the meat and can leave the sauce cloudy.

Swap the ginger

How well each one fits the dish's main ingredients (onion, parsley, butter, pepper, flour, liver, mutton):

  1. Thymefits better
  2. Capersfits better
  3. Sagefits better
  4. Gingerthe original

Fit is the average pairing score against onion, parsley, butter, pepper, flour, liver, mutton. 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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