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Broiled Fowl, and Mushroom Sauce

A roasted fowl served with a mushroom sauce made from mushrooms, butter, ham, coulis, lemon juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Fowl, and Mushroom Sauce

Ingredients

Directions

Prepare and roast

  1. Cut the fowl into quarters and tie it on a spit.

  2. Roast the fowl until three-quarters done, basting frequently with butter.

  3. Remove the fowl and finish cooking on a gridiron, seasoning with pepper and salt.

Make the mushroom sauce

  1. In a stewpan, combine mushrooms, butter, pepper, salt, and ham; stew gently for 30 minutes.

  2. Add coulis, lemon juice, and sugar to the mushrooms.

Serve

  1. Serve the fowl on a dish and top with the mushroom sauce.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Mushroom + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

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

  5. Mushroom + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,486 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Fowl
Provides the meat that is roasted and then finished on the gridiron.
Mushrooms
Form the body of the sauce and add earthy flavour as they stew.
Butter
Adds richness and helps the fowl brown as it is basted.
Ham
Adds savoury, salty depth to the mushroom sauce as it stews.
Coulis
Adds concentrated fruit or vegetable flavour and body to the sauce.
Lemon juice
Adds acidity that brightens the rich mushroom sauce.

The step that matters

Roast the fowl until three-quarters done, basting frequently with butter. Basting with butter keeps the surface moist and helps it brown, while finishing on the gridiron cooks the meat through. Stopping at three-quarters done leaves the rest of the cooking to the final grill, so the cook must judge doneness carefully to avoid dry or undercooked 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.

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