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Rissoles De Yolaille

A dish of roast fowl squares simmered in buttered onion sauce, finished with egg yolks and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Rissoles De Yolaille

Ingredients

Directions

  1. Fry the chopped onions in butter over low heat until soft, but do not let them brown.

  2. Add the white sauce and reduce it to a proper thickness.

  3. Stir in the fowl, season with salt, white pepper, sugar, parsley, and mushrooms.

  4. Let it boil, then add the egg yolks and stir well.

  5. Once the eggs have set, pour the mixture onto a dish to cool.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

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

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

  5. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 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

Egg yolks
Set the mixture and bind it into a firm, sliceable filling as they cook.
White sauce
Provides a thick, creamy base that holds the fowl together.
Roast fowl
Supplies the main body and savoury flavour of the filling.
Butter
Softens the onions and adds richness and a gentle flavour.

The step that matters

Adding the egg yolks. Egg yolks thicken and set when heated, but if the mixture boils too hard after they go in, they can scramble and turn grainy. Stir well and keep the heat controlled so the filling sets smooth.

Swap the white pepper

How well each one fits the dish's main ingredients (butter, onion, sauce, sugar, parsley, mushroom, egg):

  1. Capersfits better
  2. Thymefits better
  3. Garlicfits better
  4. White pepperthe original

Fit is the average pairing score against butter, onion, sauce, sugar, parsley, mushroom, egg. 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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