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Quenelles of Fowl, À LA Toulouse

Quenelles of fowl à la Toulouse are small dumplings made from boiled fowl, breadcrumbs, eggs, and cream, poached and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Quenelles of Fowl, À LA Toulouse

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Cook the fowl in boiling water until tender, then remove and chop finely.

  2. Mix the chopped fowl with breadcrumbs, eggs, cream, salt, and pepper.

  3. Shape the mixture into small dumplings (quenelles).

Poach and serve

  1. Poach the quenelles in simmering water for about 10 minutes until cooked through.

  2. Serve with a sauce of your choice.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Fowl
Provides the main protein, which sets firm when cooked and gives the quenelles their body.
Breadcrumbs
Absorb moisture and help bind the mixture so the quenelles hold their shape.
Eggs
Bind the mixture and set when heated, giving the quenelles structure.
Cream
Adds moisture and richness, keeping the quenelles tender rather than dry.

The step that matters

Poaching in simmering water. Water that boils hard can break up the delicate mixture and toughen the proteins. Gentle simmering lets the eggs and fowl set evenly and keeps the quenelles intact.

“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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