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Poularde Au Persil. — Pullet with Parsley

A pullet stewed in stock with tomato sauce, seasoned, thickened with flour, and finished with parsley and vinegar or lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Poularde Au Persil. — Pullet with Parsley

Ingredients

Directions

  1. Cut the fowl into pieces.

  2. Stew the pieces in good stock with cullis, salt, and pepper.

  3. Once cooked and the sauce is reduced, add flour and the prepared parsley.

  4. Before serving, sprinkle with vinegar or lemon juice to taste.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Fowl
Provides the main meat, which becomes tender through slow stewing in the stock.
Good stock
Forms the cooking liquid and the base of the sauce, adding savoury depth and moisture.
Cullis
Adds tomato body, colour, and mild acidity to the stewing sauce.
Flour
Thickens the reduced sauce so it clings to the pieces of fowl.
Parsley
Adds fresh, green aroma and a herbal flavour to the finished sauce.

The step that matters

Adding the flour after reduction. Flour added to a hot, reduced liquid can clump if not whisked in smoothly. Stirring it into the sauce until fully blended lets starch swell evenly and thicken the sauce without lumps.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, flour, parsley, vinegar):

  1. Shallotfits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Tomatothe original

Fit is the average pairing score against pepper, flour, parsley, vinegar. 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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