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A Very Fine Mushroom Sauce for Foicls or Fabbits

A cream sauce made with mushrooms, salt, nutmeg and mace, served with fowls or rabbits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 6,557 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

A Very Fine Mushroom Sauce for Foicls or Fabbits

Ingredients

Directions

Prepare the mushrooms

  1. Wash and pick the mushrooms, rubbing them with salt to remove the skin.

Make the sauce

  1. In a saucepan, combine the mushrooms, salt, nutmeg, mace, cream, and butter mixed with flour.

  2. Boil and stir until cooked through.

Serve

  1. Pour the sauce around the chickens and garnish with lemon.

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 aroma chemistry they share, and how many recipes mention both.

  1. Nutmeg + macetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Mushroom + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together12,525 recipes

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

  3. Cream + buttertop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Nutmeg + flourtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely 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

Young mushrooms
Provide the main body and earthy flavor of the sauce.
Cream
Adds richness and body, thickening the sauce as it simmers.
Butter
Adds fat and flavor, and with flour forms a roux that thickens the sauce.
Flour
Thickens the butter and cream into a smooth, stable sauce.

The step that matters

Boil and stir until cooked through. Flour-thickened sauces can lump or scorch if left unstirred, and the flour needs sustained heat and stirring to cook out its raw taste and reach full thickness.

Flavor stand-ins for the mace

How well each one fits the dish's main ingredients (mushroom, nutmeg, cream, butter, flour):

  1. Cinnamonbetter flavor fit
  2. Thymebetter flavor fit
  3. Marjorambetter flavor fit
  4. Macethe original

Fit is the average pairing score against mushroom, nutmeg, cream, butter, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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