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Legs and Wings of Fow'ls with Parsley

Stuffed fowl legs and wings served with a mushroom and ham sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mushroom and white wine are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,765 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Legs and Wings of Fow'ls with Parsley

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fowl

  1. Cut the legs and wings off the fowl, including the meat from each side of the breast.

  2. Bone the legs and stuff them with light forcemeat colored with boiled parsley.

  3. Sew the legs up, dip them in egg white, and roll them in bread crumbs.

Bake and make the sauce

  1. Place each leg and wing in a paper case and bake at 400°F (200°C).

  2. Finely chop mushrooms and lean ham, then add to cullis and white wine.

  3. Reduce the sauce until it is almost a glaze.

Serve

  1. Serve the fowl with the sauce and garnish with fried parsley.

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. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

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

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

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Bread crumbs
Form a crisp, golden coating on the outside of the fowl as it bakes.
Egg white
Acts as a binder so the bread crumbs adhere to the fowl.
Mushrooms
Add savory, earthy flavor and body to the sauce.
Lean ham
Adds salty, savory flavor to the sauce.
Cullis
Forms the base of the sauce, providing body and concentrated flavor.

The step that matters

Reduce the sauce until it is almost a glaze. Reducing concentrates flavor and thickens the liquid through evaporation. Stopping too early leaves a thin sauce, while over-reducing can make it salty and sticky.

Swap the parsley

How well each one fits the dish's main ingredients (egg, bread, mushroom, ham, white wine):

  1. Thymefits better
  2. Marjoramfits about as well
  3. Parsleythe original
  4. Nutmegfits about as well

Fit is the average pairing score against egg, bread, mushroom, ham, white wine. Candidates are from the same food group and used in at least 100 recipes.

“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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