Name: Consomme a LA Jurasienne
Ingredients: 1 fowl; 2 lb knuckle of veal; usual vegetables for flavoring; small chicken quenelles; chicken fillets; quarters of braised lettuces; small rings of truffles; brandy (2 teaspoons)

Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Consomme a LA Jurasienne

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the consommé

Prepare a rich white stock with the fowl, veal, and flavoring vegetables.
Skim the stock well and clarify it when cold.

Assemble and poach

In small casseroles, place a portion of lettuce and a chicken fillet with a little consommé.
Top with a chicken quenelle and a truffle ring.
Poach in the oven at 350 °F (175 °C) for about five minutes.

Serve

Serve the cocottes with a tureen of carefully seasoned consommé flavored with brandy.

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.

Veal + truffletop 11% of all pairs

Smell alikelow

Cooked together815 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Veal + chickentop 13% of all pairs

Smell alikemoderate

Cooked together2,243 recipes

Shared aroma: 3-butanedione (buttery, creamy).
Chicken + truffletop 13% of all pairs

Smell alikelow

Cooked together756 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Chicken + lettucetop 16% of all pairs

Smell alikemoderate

Cooked together1,421 recipes

Shared aroma: nonanal (fat, citrus).
Lettuce + truffletop 21% of all pairs

Smell alikelow

Cooked together99 recipes

Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Fowl: Gives the stock its rich chicken flavor and body.
Veal knuckle: Adds gelatin and depth to the stock, giving the consommé body.
Chicken quenelles: Provide a delicate, tender texture that contrasts with the clear broth.
Truffles: Contribute a strong, earthy aroma to the dish.
Brandy: Adds a warm, aromatic note to the seasoned consommé.

The step that matters

Skim and clarify the stock when cold. Stock must be cleared of fat and particles while cold so the consommé stays clear and free of cloudiness. Skimming removes impurities that would otherwise remain suspended in the liquid and dull its appearance.