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Dessert

Quenelles K LA Chasseresse

Quenelles à la Chasseresse are small quenelles made from cooked game, beef sausage, eggs, butter, spices, and served in potage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Quenelles K LA Chasseresse

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the mixture

  1. Mince the cooked game and pound it with the butter until smooth.

  2. Sieve the mixture and add the beaten egg, sausage meat, and remaining ingredients.

  3. Pound the mixture again until well combined.

Shape and poach

  1. Flour your fingers and shape the mixture into small balls, about the size of a nut.

  2. Dip the balls into beaten egg white and drop them into boiling stock.

  3. Simmer for 10 minutes and serve in Potage à la Chasseresse.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Pepper + red curranttop 11% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cooked game
Provides the main savoury meat flavour and the body of the quenelle.
Butter
Adds fat and richness, keeping the mixture smooth and moist when cooked.
Egg yolks
Bind the mixture and help it set firm while holding its shape in the stock.
Beef sausage meat
Adds additional meat body and a firmer, more cohesive texture to the quenelles.

The step that matters

Pounding until well combined. Thorough pounding makes the mixture smooth and evenly bound, so the quenelles hold their shape and stay tender rather than crumbling or turning dense in the stock.

Swap the red currant

How well each one fits the dish's main ingredients (beef, meat, butter, egg, pepper):

  1. Lemonfits better
  2. Coconutfits better
  3. Avocadofits better
  4. Red currantthe original

Fit is the average pairing score against beef, meat, butter, egg, pepper. 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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