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Fricassee of Chickens, a LA Chevaliere

A chicken fricassee with truffles, mushrooms, and cocks' combs, finished with egg yolks, nutmeg, and mignonette pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Fricassee of Chickens, a LA Chevaliere

Ingredients

Directions

Prepare the chicken

  1. Remove the legs and wings from the chicken.

  2. Slit the skin of the breast and remove the fillets with the pinion-bone left on.

  3. Trim each fillet and lard them closely.

  4. Place the larded fillets in a small sauté pan on thin layers of fat bacon.

  5. Trim the minion fillets, extract the sinew, and decorate with black truffle.

  6. Place the minion fillets in a sauté pan with butter.

Make the fricassee

  1. Cut up the remaining chicken into pieces for the fricassee.

  2. In a stewpan, combine the smaller chicken pieces with button mushrooms, cocks' combs, and truffles.

  3. Reduce the mixture by boiling until it reaches the consistency of Allemande sauce.

  4. Incorporate the sauce with a leason of 4 egg yolks, grated nutmeg, and mignonette pepper.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 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

Egg yolks
Thicken the sauce into a leason, giving it richness and a smooth, velvety texture.
Fat bacon
Bastes the larded fillets with fat as they cook, keeping the lean breast meat moist.
Button mushrooms
Add earthy savoury flavour and body to the fricassee sauce.
Truffles
Contribute a deep, aromatic earthiness that perfumes the sauce and dish.

The step that matters

Incorporate the sauce with the leason of egg yolks. Egg yolks thicken through gentle heat. If the sauce boils after they are added, the yolks can scramble and curdle, so the sauce should be kept below boiling and stirred constantly.

Swap the nutmeg

How well each one fits the dish's main ingredients (chicken, pepper, butter, truffle, mushroom, egg):

  1. Thymefits better
  2. Parsleyfits better
  3. Garlicfits about as well
  4. Nutmegthe original

Fit is the average pairing score against chicken, pepper, butter, truffle, mushroom, egg. 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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