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Marinaded Fowl

A marinated fowl served with a brown roux and mushroom ketchup sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Marinaded Fowl

Ingredients

Directions

Prepare the fowl

  1. Skin the fowl and cut it into pieces.

  2. Mix oil, lemon juice, herbs, eschalots, pepper, and salt to create a marinade.

  3. Pour the marinade over the fowl pieces and let them sit in it for 6 hours.

  4. Drain the fowl pieces.

Coat and fry

  1. Dip the fowl pieces in egg.

  2. Coat the fowl pieces with breadcrumbs.

  3. Fry the fowl pieces until light brown.

  4. Keep the fried fowl pieces hot.

Make the sauce and serve

  1. Strain half the marinade.

  2. Heat the strained marinade with brown roux and mushroom ketchup.

  3. Serve the sauce around the fowl.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Parsley + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 and carries the flavour of the marinade.
Egg
Acts as a binder so the breadcrumbs stick to the fowl pieces.
Fine breadcrumbs
Form a crisp, browned coating when fried.
Lemon juice
Acid in the marinade that adds tang and helps tenderise the fowl.
Brown roux
Thickens the strained marinade into a sauce.
Mushroom ketchup
Adds savoury depth to the sauce.

The step that matters

Frying until light brown. Fry at a steady heat so the breadcrumb coating browns and cooks through without burning. Too hot and the outside darkens before the meat is cooked inside.

“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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