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Scallops of Fowl Atj Bechamel

Chicken scallops sautéed in clarified butter, seasoned with salt, and finished with a hot béchamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Scallops of Fowl Atj Bechamel

Ingredients

Directions

Prepare the chicken

  1. Remove the flesh from the fowl as directed for cutlets, taking it from the breast.

  2. Strip off the skin and slice the fillets into small thin scallops.

Cook and serve

  1. Dip each scallop into clarified butter and arrange them in a clean frying pan.

  2. Sprinkle fine salt over the scallops.

  3. Fry quickly without browning, about 3 to 4 minutes.

  4. Drain from the butter and pile in the center of a hot dish.

  5. Sauce with boiling béchamel before serving.

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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Fowls
Provide the lean breast meat that is sliced into the scallops.
Clarified butter
Coats the scallops and carries heat so they cook quickly without drying.
Bechamel sauce
Adds a smooth, creamy coating that moistens the cooked scallops.

The step that matters

Fry quickly without browning. Chicken turns dry and tough when overcooked, and browning adds color and flavor that this delicate dish does not call for. A brief fry over steady heat keeps the scallops tender and pale.

“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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