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Wild Fowl, Truffled, Sauté of

A sauté of wild fowl with truffle parings, ham, wine, and brown stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Wild Fowl, Truffled, Sauté of

Ingredients

Directions

Prepare

  1. Cut up the wild fowl and place the giblets in a saucepan with the ham, shallots, mushroom, bay leaf, and butter.

  2. Fry for a few minutes, then add the wine and stock, mixing equal parts.

  3. Fry the joints of the bird in a little butter until browned.

Simmer and serve

  1. Strain the sauce over the bird after it has simmered for two hours and reduced to its original quantity.

  2. Cook for 20 to 30 minutes, shaking occasionally, and serve very hot.

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. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Truffle + hamtop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

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

  3. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

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

  4. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Truffle + winetop 21% of all pairs
    Smell alikelow
    Cooked together344 recipes

    Shared aroma: 3-ethylphenol (must).

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

What each ingredient does

Wild fowl
Provides the main meat, which becomes tender during the long simmer.
Butter
Carries heat for frying and helps the bird joints brown.
Wine
Adds acidity and aroma, and its flavour concentrates as the sauce reduces.
Brown stock
Supplies body and savoury depth to the sauce as it reduces.
Ham
Adds salty, savoury flavour to the giblets and sauce base.
Truffle parings
Contributes a strong earthy aroma to the finished sauce.

The step that matters

Browning the bird joints. Frying the joints until deeply browned triggers the Maillard reaction, which builds the roasted, savoury flavour the sauce later carries. Pale joints give a flat result.

“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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