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Fillets of Fowls, a l’INDIEKNE

Fillets of fowls cooked with ham, glaze, lemon, nutmeg, Espagnole sauce, mango scallops, and croustons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 11,318 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fillets of Fowls, a l’INDIEKNE

Ingredients

Directions

Prepare the fillets

  1. Trim the fillets of the fowls and form them into larger fillets by patting them together.

Fry and glaze

  1. Heat clarified butter in a sauté pan.

  2. Add the fillets and ham slices to the pan and fry until light brown.

  3. Pour off excess grease.

  4. Add glaze, fresh butter, lemon juice, and nutmeg to the pan and toss gently over heat until mixed.

Plate and serve

  1. Dish up by alternating a fillet, a piece of ham, and a fried crouston.

  2. Pour Espagnole sauce and mango scallops into the sauté pan and simmer for 5 minutes.

  3. Pour over the dish and serve.

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. Lemon + nutmegtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + breadtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together27,232 recipes

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

  3. Ham + breadtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together2,536 recipes

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

  4. Lemon + mangotop 10% of all pairs
    Aroma overlapstrong
    Mentioned together302 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Sauce + scalloptop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together130 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Fowl fillets
Form the main body of the dish, cooking to a tender, lightly browned meat.
Raw ham
Adds salty, savoury flavour and aroma as it fries with the fillets.
Glaze
Adds sweetness and helps the fillets brown and gloss.
Fresh butter
Adds richness and moisture to the fillets when tossed in the pan.
Lemon juice
Adds acidity that brightens the rich butter and meat.
Mangoes
Add sweet, fruity flavour to the warm Espagnole sauce.

The step that matters

Frying the fillets until light brown. Frying in hot clarified butter browns the surface through the Maillard reaction, building flavour. Excess grease is then poured off so the fillets are not greasy when glazed and sauced.

Flavor stand-ins for the mango

How well each one fits the dish's main ingredients (butter, ham, lemon, nutmeg, sauce, scallop, bread):

  1. Orangebetter flavor fit
  2. Applebetter flavor fit
  3. Figbetter flavor fit
  4. Mangothe original

Fit is the average pairing score against butter, ham, lemon, nutmeg, sauce, scallop, bread. 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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