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Poulet Aux Trufj'es. — Fowl with Truffles

A roasted chicken stuffed with truffles, carrot, and spices, simmered in a savory broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Poulet Aux Trufj'es. — Fowl with Truffles

Ingredients

Directions

Prepare

  1. Bone and skin the fowl.

  2. Stuff the fowl with truffles, carrot, mace, pepper, and salt. Tie the fowl lightly and place it on bacon slices.

  3. Top with lemon slices, removing the rind.

Make the stock

  1. In a casserole, combine bay leaf, cloves, carrot, onion, and enough water to cover the fowl.

  2. Simmer slowly for 2 hours, adding embers over the pan.

Finish and serve

  1. Strain the liquid and add strong gravy and sliced truffles.

  2. Stew gently for 45 minutes 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 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

Fowl
Forms the main body of the dish, becoming tender through long, slow cooking.
Green truffles
Adds a strong earthy aroma that perfumes the liquid and the meat.
Bacon
Releases fat and savoury flavour that enriches the meat as it cooks.
Strong gravy
Adds body and savoury depth to the finished cooking liquid.
Lemon
Contributes acidity and bright citrus aroma to balance the rich flavours.

The step that matters

Simmer slowly for 2 hours. Gentle heat lets the connective tissue in the fowl soften without tightening the muscle fibres. Boiling vigorously toughens the meat and can leave the liquid cloudy.

Swap the mace

How well each one fits the dish's main ingredients (truffle, carrot, pepper, lemon, clove, onion):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against truffle, carrot, pepper, lemon, clove, 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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