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Pigeon Souffle

A baked pigeon fillet soufflé made with sauce, egg yolks, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and pepper are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 15,303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Pigeon Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Pound the fillets of the pigeons until smooth.

  2. Mix in the sauce and egg yolks, seasoning to taste.

  3. Pass the mixture through a sieve.

Fold and bake

  1. Beat the egg whites until stiff and fold them into the mixture.

  2. Pour into a baking dish and bake at 400°F (200°C) until set.

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. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

  3. Sauce + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fillets of 4 pigeons
Provide the main protein and bulk, pounded into a smooth base for the soufflé.
Egg yolks
Add richness and help bind the mixture together.
Egg whites
Whipped to stiff peaks, they lighten the mixture and make it rise in the oven.
Sauce no. 959
Adds moisture and flavour to the pigeon base.

The step that matters

Folding in the beaten egg whites. Stiff whites hold air that makes the soufflé rise. Folding gently, rather than stirring, keeps that air from collapsing and the mixture light.

“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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