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Wild Fowl, Truffled, Sauté of

A sauté of wild fowl pieces with truffle, ham, wine, and stock, simmered and served hot.

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.

Make the sauce

  1. Place the giblets in a saucepan with the ham, shallots, mushrooms, bay leaf, and butter.

  2. Fry the mixture for a few minutes.

  3. Add the wine and stock.

Brown and serve

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

  2. Strain the sauce over the joints after it has simmered for two hours.

  3. Cook for 20 to 30 minutes, shaking occasionally.

  4. 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, whose browned joints give the dish its savoury base.
Truffle parings
Adds a concentrated earthy aroma that flavours the sauce.
Ham
Adds salty, savoury depth to the sauce as it fries with the giblets.
Butter
Carries flavour and helps the fowl joints brown richly.
Wine
Adds acidity and body, and concentrates into the sauce as it simmers.
Brown stock
Forms the liquid base of the sauce, adding savoury depth and body.

The step that matters

Fry the joints of the bird in a little butter until browned. Browning triggers Maillard reactions that create deep savoury flavours and colour. Pale, steamed joints would leave the sauce tasting flat.

“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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