Name: Fowl Aux Quenelles De Veau
Ingredients: veal forcemeat; beef stock; fowl; mutton broth or braise; béchamel sauce; mushrooms

Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Fowl Aux Quenelles De Veau

Ingredients

Directions

Prepare the quenelles

Prepare veal forcemeat as directed in the recipe for forcemeat.
Roll the forcemeat into pieces about 3 inches long.
Blanch the pieces in beef stock for 7 to 8 minutes.
Drain the quenelles on a sieve.

Cook and serve the fowl

Boil the fowl in mutton broth or braise until cooked.
Dish the fowl and garnish it with the quenelles.
Pour béchamel sauce with mushrooms over the fowl.

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.

Beef + mushroomtop 4% of all pairs

Smell alikemoderate

Cooked together3,232 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Beef + muttontop 10% of all pairs

Smell alikemoderate

Cooked together2,373 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Veal + beeftop 11% of all pairs

Smell alikemoderate

Cooked together3,784 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Mutton + mushroomtop 13% of all pairs

Smell alikemoderate

Cooked together685 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Veal + mushroomtop 14% of all pairs

Smell alikemoderate

Cooked together2,446 recipes

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

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

What each ingredient does

Veal forcemeat: Forms the soft, delicate quenelles that garnish the fowl.
Béchamel sauce: Adds a smooth, creamy coating that carries moisture and richness over the fowl.
Mushrooms: Add earthy flavour and texture to the sauce.

“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.