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Boudins and Quenelles

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and truffle work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 756 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Boudins and Quenelles

Ingredients

Directions

  1. Prepare forcemeat from chicken or game, foie gras, and truffles.

  2. Wrap portions in pig's caul or bacon, then coat with bread crumbs.

  3. Grill over low heat until golden brown, or cook in the oven.

  4. Poach boudins and quenelles in water until cooked through.

  5. Drain on a clean cloth and serve in clear chicken consomme, garnished with asparagus tips.

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 + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Truffle + breadtop 16% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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