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A Fricandeau De Volaille Avec Truffles

A fowl stew larded with bacon, simmered with truffles, stock, wine, and herbs, then finished in the oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

A Fricandeau De Volaille Avec Truffles

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 fowl

  1. Bone the fowl and lard it with bacon seasoned with salt and pepper.

  2. Line the bottom of a stewpan with slices of fat bacon.

  3. Place the bones and trimmings of the fowl on the bacon.

  4. Place the fowl on top of the bones and bacon.

  5. Add the cleaned truffles, stock, bay leaves, onion with cloves, and sweet herbs.

  6. Cover the fowl with more slices of bacon and lay paper over it.

Stew and brown

  1. Set the stewpan on a stove and let it simmer gently for about 1.5 hours.

  2. Put the fowl in a 400°F (200°C) oven for a few minutes to brown the bacon and make it crisp.

Make the gravy and serve

  1. Serve the fowl on a dish with the gravy it was stewed in.

  2. Strain the gravy.

  3. Reduce the gravy.

  4. Add the sliced truffles and white wine to the gravy.

  5. Garnish with paste leaves and cresses.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Onion + white winetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,535 recipes

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

  4. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Clove + white winetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,715 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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 and becomes tender through slow, gentle simmering.
Bacon
Larding and lining add fat and moisture, then crisp to brown the surface.
Stock
Braising liquid that cooks the fowl and forms the base of the gravy.
White wine
Adds acidity and aroma to the gravy as it reduces.
Truffles
Add a distinctive earthy aroma to the gravy and dish.

The step that matters

Gentle simmering of the fowl. Simmering slowly keeps the meat tender and juicy; a rapid boil toughens muscle proteins and can dry the bird out.

Swap the onion

How well each one fits the dish's main ingredients (pepper, clove, white wine, truffle):

  1. Shallotfits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against pepper, clove, white 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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