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Sauce

Sauce Tournee

A sauce made with veal, poultry, and ham stock, white thickening, mushrooms, parsley, and green onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Sauce Tournee

Ingredients

Directions

  1. Combine a little white thickening with veal, poultry, and ham stock, ensuring it is not too thick.

  2. Boil slowly with a few mushrooms, a bunch of parsley, and some green onions.

  3. Strain and skim the sauce well.

  4. Use as required.

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 + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  2. Mushroom + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  3. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

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

  4. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

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

  5. Ham + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,486 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

White thickening
Thickens the stock into a smooth, lightly bodied sauce.
Stock from veal trimmings
Provides the main savory meat flavor and body for the sauce.
Stock from poultry trimmings
Adds a lighter meaty flavor that rounds out the sauce base.
Stock from ham trimmings
Contributes a salty, smoky depth to the sauce.
Mushrooms
Add earthy aroma and savory flavor as they simmer in the sauce.

The step that matters

Keep the thickening light. Adding too much white thickening makes the sauce heavy and pasty, since starch swells and sets as it cooks. Combining it into the stock while it is still thin lets it disperse evenly and avoids lumps.

Swap the parsley

How well each one fits the dish's main ingredients (veal, ham, mushroom, onion):

  1. Garlicfits better
  2. Thymefits better
  3. Celeryfits about as well
  4. Parsleythe original

Fit is the average pairing score against veal, ham, mushroom, onion. 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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