Name: Boiled Fowls with Maitre d'Hotel Sauce
Ingredients: 1 whole fowl; Maitre d'Hotel Sauce; bacon rolls; boiled broccoli

Why it works: Sauce and broccoli work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 652 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Boiled Fowls with Maitre d'Hotel Sauce

Ingredients

1 whole fowl
Maitre d'Hotel Sauce
bacon rolls
boiled broccoli

Directions

Prepare

Boil the fowl according to the recommended method.
Make Maitre d'Hotel Sauce.

Serve

Pour half of the sauce over the breast of the fowl.
Serve the remaining sauce in a tureen.
Garnish the dish with bacon rolls and boiled broccoli.

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.

Sauce + broccolitop 22% of all pairs

Smell alikemoderate

Cooked together652 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: Provides the main cooked meat, which becomes tender through gentle boiling.
Maitre d'hotel sauce: Adds moisture and a fresh, buttery flavour to the lean boiled meat.

“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.