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Quenelles of Fowl

Quenelles of fowl are shaped meat dumplings cooked in consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Quenelles of Fowl

Ingredients

Directions

Shape the quenelles

  1. Prepare quenelle force meat with the fillets of the fowls and incorporate the reduced Allemande sauce.

  2. Take a spoonful of the force meat and shape it into a dome using a knife dipped in hot water.

  3. Scoop the quenelle out with another spoon dipped in hot water and place it in a buttered deep sauté pan. Repeat until all the force meat is used.

  4. Cover with buttered paper.

Poach and serve

  1. Pour enough boiling consommé into the pan to float the quenelles.

  2. Simmer gently for about 10 minutes.

  3. Drain carefully on a napkin.

  4. Dish up in a close circle. Pour bright fowl consommé underneath before serving.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

Fillets of 2 fowls
Provide the main lean meat that forms the body of the quenelles.
Reduced allemande sauce
Adds richness and moisture so the force meat stays tender when poached.

The step that matters

Simmer gently for about 10 minutes. Gentle heat sets the delicate force meat slowly, so it stays tender and smooth. A hard boil can toughen the protein and make the quenelles break apart or turn rubbery.

“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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