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Chaud-froid De Filets De Poularde a I’Ambassadrice

A French dish of chicken fillets rolled with truffle, pistachio, ham, and bacon, baked and served with a chaud-froid sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Carrot and onion are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Chaud-froid De Filets De Poularde a I’Ambassadrice

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the farce

  1. Bone the capon or chicken.

  2. Flatten 8 to 10 fillets.

  3. Pound the remaining meat, free from skin and bone, until smooth.

  4. Mix the cream and a little reduced white sauce into the farce. Season the mixture. Strain through a sieve.

  5. Chop the truffle and pistachios coarsely and mix them with the seasoned farce.

  6. Cook the carcass in stock for braising if time allows.

Roll and braise

  1. Spread the fillets with the farce.

  2. Roll the fillets up like olives.

  3. Wrap the rolls in bacon slices.

  4. Tie the rolls.

  5. Place the rolls in a prepared mirepoix.

  6. Cook in a 400°F (200°C) oven for 10 minutes, basting frequently.

  7. Pour off the fat.

  8. Add the wine and stock.

  9. Cook until tender, about 25 to 30 minutes.

Glaze and serve

  1. Remove from the oven.

  2. Take off the bacon.

  3. Let the rolls cool.

  4. Coat with chaud-froid sauce.

  5. Mask with aspic.

  6. Prepare a border mold of Mousse de Jambon.

  7. Mask the border with aspic.

  8. Decorate with ham, egg slices, and green peas.

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. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Carrot + pistachiotop 10% of all pairs
    Smell alikestrong
    Cooked together59 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

  5. Onion + pistachiotop 12% of all pairs
    Smell alikestrong
    Cooked together202 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Capon or chicken
Provides the lean meat that is boned, pounded and rolled into the fillets.
Foie-gras pâté
Adds richness and a smooth, buttery texture to the dish.
Cream
Adds moisture and softness to the farce so it stays tender when cooked.
Truffle
Contributes a strong earthy aroma that defines the dish's flavour.
Pistachios
Add crunch and nutty flavour contrasting with the smooth farce.
Bacon
Wraps the rolls, adding fat and savoury flavour as they cook.

The step that matters

Pound and strain the farce until smooth. Any lumps or fibres left in the farce create a grainy texture in the finished rolls. Thorough pounding and straining give an even, fine-textured filling that holds together when sliced.

Swap the pistachio

How well each one fits the dish's main ingredients (chicken, ham, carrot, onion, veal, wine, truffle):

  1. Peasfits better
  2. Beansfits better
  3. Lentilsfits better
  4. Pistachiothe original

Fit is the average pairing score against chicken, ham, carrot, onion, veal, wine, truffle. 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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