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Quenelles of Fowl, a LA Marechale

Fowl quenelles coated in bread crumbs and clarified butter, broiled and served with truffles, mushrooms, livers, combs, or essence of fowl.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Quenelles of Fowl, a LA Marechale

Ingredients

Directions

Shape and poach

  1. Shape the quenelles into cutlet forms, no thicker than ¼ inch.

  2. Poach the quenelles.

  3. Trim the quenelles.

  4. Place the quenelles on a dish.

Coat and broil

  1. Mask the quenelles with Allemande sauce and let it set.

  2. Bread-crumb the quenelles with egg.

  3. Bread-crumb the quenelles with clarified butter.

  4. Broil the quenelles on oiled paper until light brown on one side.

  5. Carefully turn the quenelles to broil the other side.

Serve

  1. Arrange the quenelles in a close circle on a serving dish.

  2. Fill the center with truffles, mushrooms, livers, combs, or essence of fowl.

  3. Serve immediately.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Quenelles of fowl
Forms the main body of the dish, shaped into thin cutlets for poaching and browning.
Allemande sauce
Coats the quenelles and sets into a smooth layer that adds richness and flavor.
Bread crumbs
Form a crisp, golden crust when the quenelles are broiled.
Clarified butter
Carries fat to the crumb coating, helping it brown evenly under the broiler.
Truffles
Add a deep, earthy aroma to the filling in the center.

The step that matters

Turning the quenelles under the broiler. The thin cutlets can dry out or break if overcooked or handled roughly, so they should be turned carefully and browned only until golden on each side.

“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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