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Mayonnaise De Volaille

Cold boiled fowl served with mayonnaise sauce and seasoned salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Tarragon and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Mayonnaise De Volaille

Ingredients

Directions

Prepare the fowl

  1. Cut the cold fowl into small joints.

  2. Soak the joints in a basin with oil, vinegar, pepper, and salt for 15 minutes.

  3. Drain the joints on a cloth until dry.

Dress and serve

  1. Spread white mayonnaise sauce mixed with a little aspic jelly over the joints.

  2. Arrange the fowl pieces on a bed of well-seasoned salad in a pyramid shape.

  3. Garnish with chopped aspic jelly, neatly cut cucumber, and sprigs of tarragon and chervil.

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. Tarragon + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together824 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cucumber + cherviltop 3% of all pairs
    Smell alikestrong
    Cooked together144 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cucumber + tarragontop 3% of all pairs
    Smell alikestrong
    Cooked together274 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Pepper + tarragontop 5% of all pairs
    Smell alikestrong
    Cooked together2,399 recipes

    Shared aroma: estragole (anise, licorice).

  5. Vinegar + tarragontop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Cold boiled fowl
Forms the main body of the dish, carrying the flavour of the marinade and sauce.
Mayonnaise sauce
Adds richness and a smooth, moist coating over the cooked pieces.
Vinegar
Acidity in the soaking liquid brightens the flavour and helps season the meat.
Oil
Adds fat to the soaking liquid, carrying seasoning and keeping the meat moist.
Aspic jelly
Sets into a light gel that holds the sauce and adds a glossy finish.

The step that matters

Drain the joints until dry. Any surface moisture left on the fowl will thin the mayonnaise and make it slide off, so the joints must be patted or drained thoroughly before saucing.

Swap the cucumber

How well each one fits the dish's main ingredients (vinegar, pepper, sauce, tarragon, chervil):

  1. Shallotfits better
  2. Lettucefits better
  3. Mustardfits better
  4. Cucumberthe original

Fit is the average pairing score against vinegar, pepper, sauce, tarragon, chervil. 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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