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Force -meat Cii a Rtreuses

A moulded chartreuse of cold ragout à la Toulouse, covered with forcemeat and garnished with fowl fillets, mushrooms and truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Force -meat Cii a Rtreuses

Ingredients

Directions

Prepare the mould

  1. Smooth the cavity of a mould with a spoon dipped in hot water.

  2. Fill it with the cold ragout à la Toulouse, leaving an inch from the top.

  3. Cover with forcemeat, keeping the paper on, and refrigerate until 2 hours before serving.

Steam and turn out

  1. Steam the chartreuse in a deep stewpan with boiling water halfway up the mould.

  2. Cover the stewpan with a lid and live embers of charcoal.

  3. Once done, carefully turn it out onto a dish.

Garnish and serve

  1. Garnish the top with button mushrooms and a star made of the fillets of fowl, decorated with black truffles.

  2. Garnish the base with thin Toulouse ragout.

  3. Glaze the sides lightly 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. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Meat + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Meat + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Force-meat
Forms a smooth, set outer layer that encloses the ragout and holds the shape when turned out.
1 thickly-garnished ragout a la toulouse
Provides the moist, richly flavoured filling at the centre of the mould.
8 small fillets of fowl
Form the decorative star on top, giving a tender, mild-flavoured garnish.
Fat bacon
Adds fat and savoury flavour, keeping the forcemeat moist during cooking.

The step that matters

Steam the chartreuse gently. Water should reach only halfway up the mould so the forcemeat cooks gently and evenly; too much heat can make it dense, cracked or rubbery.

“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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