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Wild Fowl, Truffled, Saute of

A sauté of wild fowl with truffle, ham, wine, stock, shallots, mushroom, and bay leaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Shallot and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,982 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Wild Fowl, Truffled, Saute of

Ingredients

Directions

Prepare

  1. Cut up the wild fowl and place the giblets in a stewpan.

  2. Add the ham, shallots, mushroom, bay leaf, and butter to the stewpan.

  3. Fry for a few minutes.

Braise and finish

  1. Add the port, claret, and brown stock.

  2. Fry the joints of the bird in a little butter until browned.

  3. Strain the sauce over the bird after it has simmered for two hours.

  4. Cook for 20 to 30 minutes, shaking occasionally.

  5. Serve very hot.

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. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  2. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Port wine + shallottop 9% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

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

  5. Port wine + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together570 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Wild fowl
Provides the main protein; its joints are browned for flavour and cooked until tender.
Butter
Fat that browns the bird and shallots, adding richness and savoury flavour to the sauce.
Port wine
Adds sweetness and depth to the sauce as it reduces during simmering.
Claret
Adds acidity and wine flavour that balances the richness of the sauce.
Brown stock
Supplies liquid and savoury body that forms the base of the sauce.
Ham
Adds salty, savoury flavour to the sauce as it fries with the aromatics.

The step that matters

Browning the bird's joints. Browning in butter before adding liquid creates Maillard flavours that deepen the sauce. Pale joints produce a flatter, less rich result.

“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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