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Souffles De Cailles a LA Marechale

A savory quail soufflé made with veal, calf liver, Espagnole sauce, and eggs, served with asparagus or broad beans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Veal and liver match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 392 recipes. Both carry enoic acid, which smells butter, cheesy. The science ↓

Souffles De Cailles a LA Marechale

Ingredients

Directions

Prepare the quail

  1. Bone the quails.

  2. Make a fumet with the carcasses by boiling them with the stock. Strain the fumet.

  3. Cut the breast portions from the birds.

  4. Braise the breast portions with mirepoix and butter.

  5. Toss the calf’s liver in a little butter until cooked.

  6. Remove the skin from the remaining quails.

Make the farce

  1. Pound the quail meat with the liver and veal in a mortar.

  2. Add the egg yolks and Espagnole sauce.

  3. Season to taste. Mix well.

  4. Rub through a fine sieve.

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. Veal + livertop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  2. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Brandy + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Quail + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together512 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Quail + livertop 17% of all pairs
    Smell alikelow
    Cooked together57 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Quails
Provide the main lean meat and flavour for the farce and the braised breast portions.
Veal
Adds lean body and a tender, fine texture to the pounded mixture.
Calf’s liver
Adds richness and a deeper flavour to the farce.
Eggs
Egg yolks bind the mixture and help it set when cooked.
Espagnole sauce
Adds moisture and savoury depth to the farce.

The step that matters

Rub through a fine sieve. Pounding alone leaves fibres and lumps. Pressing the mixture through a fine sieve gives a smooth, even texture, which a light, set mousse-like soufflé base needs.

“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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