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Fillets of Fowls, a l’INDIENNE

A fowl fillet dish 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’INDIENNE

Ingredients

Directions

Prepare

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

  2. In a sauté pan, heat clarified butter and add the fillets and ham slices.

Cook and season

  1. Fry the fillets and ham until light brown, then pour off excess grease.

  2. Add glaze, fresh butter, lemon juice, and nutmeg; toss gently over heat until mixed.

Plate and serve

  1. Plate the dish by alternating a fillet, a piece of ham, and a fried crouston.

  2. Pour Espagnole sauce and mango scallops into the sauté pan, simmer for 5 minutes, then 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 savory, salty flavor that contrasts with the mild fowl.
Clarified butter
Fries the fillets and ham at a high heat without the milk solids burning.
Lemon juice
Adds acidity that brightens the rich butter and glaze.
Glaze
Adds concentrated meat flavor and a glossy, savory coating.
Mango scallops
Add sweetness and fruity acidity that balance the savory meat and sauce.

The step that matters

Frying the fillets and ham until light brown. Browning develops flavor through the Maillard reaction, but too much heat or time can dry out the fowl. Pouring off excess grease keeps the surface crisp rather than greasy.

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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