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Mayonnaise De Volaille

Mayonnaise de Volaille is a marinated fowl served with mayonnaise sauce and salad greens.

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. Remove the skin and bones from the fowl and cut it into small joints.

  2. Marinate the joints in oil, vinegar, pepper, and salt for 15 minutes.

  3. Drain the joints on a cloth until dry.

Coat and serve

  1. Smoothly coat the joints with mayonnaise sauce mixed with a little aspic jelly.

  2. Serve the fowl on a bed of well-seasoned salad, arranged in a pyramid.

  3. Garnish with chopped aspic jelly, sliced 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

Fowl
Forms the main body of the dish, providing the meat that is cut into joints.
Oil
Adds fat and carries flavour into the joints during marinating.
Vinegar
Adds acidity that seasons the meat during marinating and balances the richness of the sauce.
Mayonnaise sauce
Forms a rich, smooth coating that gives the joints moisture and a creamy texture.
Aspic jelly
Stiffens the mayonnaise coating and adds a glossy finish when chopped as garnish.

The step that matters

Drain the joints until dry. Surface moisture would thin the mayonnaise and make the coating slide off or go watery. Patting the marinated joints fully dry lets the sauce cling smoothly.

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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