Skip to main content
Main

Fowl Scalloped

A dish of sliced tin fowl simmered in white sauce, garnished with fried bacon and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pepper and bread are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fowl Scalloped

Ingredients

Directions

Prepare

  1. Skin the fowl and cut it into very thin slices, setting aside any scraps of jelly.

  2. Fry the bacon and a few croutons of bread.

Make and serve

  1. Heat the white sauce in a saucepan, adding extra seasoning of pepper, salt, and any jelly from the tin, then warm the fowl in the sauce.

  2. Garnish a dish with the croutons, pour in the fowl, and serve 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. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 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

Fowl
Forms the main body of the dish, providing the protein and substance of the scallop.
White sauce
Provides moisture and a creamy texture that binds the fowl and keeps it from drying out.
Bacon
Adds savoury, salty fat and crisp browned flavour.

The step that matters

Warming the fowl in the sauce. Heating the fowl gently in the white sauce, rather than boiling it, keeps the thin slices tender and prevents the sauce from splitting or thickening unevenly.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes