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Maigre Queens Soup. Potage a LA Heine En Maigre

A pike soup with almonds, herbs, and bread, simmered in butter and bouillon de pois.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Maigre Queens Soup. Potage a LA Heine En Maigre

Ingredients

Directions

Prepare the fish

  1. Prepare the pike by skinning and cutting the flesh into large dice.

  2. In a stewpan, melt the butter, then cook the pike without burning it.

  3. Let it cool.

Make the farce

  1. Pound the almonds.

  2. Soak the roll in cream.

  3. Dry the roll as directed in the Panade article.

  4. Pound the panade and the fish together until well combined.

Cook and finish

  1. In a clean stewpan, add butter, onions, carrots, turnips, garlic, bay leaf, mace, parsley, young onions, clove, carp pieces, and the leftover pike.

  2. Moisten with bouillon de pois.

  3. Sweat over low heat until done.

  4. Pass the mixture through a napkin to moisten the prepared farce, which should have the consistency of a coulis.

  5. Set the farce in a bain-marie until ready to serve.

  6. Fry the diced bread in butter.

  7. Pour the puree over the fried bread.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Pike
Forms the main body of the soup, providing the flesh that is pounded into the farce.
Roll
Soaked in cream and dried, it binds the pounded fish into a smooth, thickened farce.
Almonds
Pounded to add richness and a fine, creamy texture to the soup.
Carp
Adds more fish flesh to the stock base, deepening its flavour.
Butter
Enriches the flavour and carries the aromatics during cooking, and browns the bread.

The step that matters

Pass the mixture through a napkin. Straining removes fibres and small solids so the farce reaches a smooth, coulis-like consistency. Skipping or rushing it leaves the soup grainy.

Swap the clove

How well each one fits the dish's main ingredients (butter, almond, cream, onion, carrot, turnip, garlic):

  1. Parsleyfits better
  2. Capersfits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against butter, almond, cream, onion, carrot, turnip, garlic. Candidates are from the same food group and used in at least 100 recipes.

“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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