Skip to main content
Baking

Bouillon De Volatile Pour Les Potages De Sante

A broth made by simmering two well‑fed fowls with vegetables and clarified butter for nearly three hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Bouillon De Volatile Pour Les Potages De Sante

Ingredients

Directions

Prepare

  1. Roast the fowls until browned.

  2. Place them in a stewpan with water.

Make the broth

  1. Skim the surface, then add the minced carrot, turnip, onion, leeks, celery, and lettuce that have been sweated in clarified butter.

  2. Add a little salt and simmer for nearly 3 hours.

  3. Skim off the fat and strain the stock through a silk sieve.

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. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Turnip + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together526 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Leek + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together217 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

Fowls
Provide the main meat flavour and body for the broth as they simmer.
Leeks
Add sweet, savoury aromatic flavour to the broth after being sweated in butter.
Carrot
Adds natural sweetness and aromatic depth to the broth.
Celery
Contributes savoury, aromatic flavour to the broth.

The step that matters

Skim the surface before adding vegetables. Impurities and fat rising to the surface can cloud the stock and taste greasy. Skimming before the vegetables go in keeps the broth clear and clean-flavoured.

Swap the clove

How well each one fits the dish's main ingredients (carrot, turnip, onion, leek, celery, lettuce, butter):

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

Fit is the average pairing score against carrot, turnip, onion, leek, celery, lettuce, butter. 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.

You might also like

Delicate CakeDelicate Cake246 recipesBoiled FrostingBoiled Frosting69 recipesCitron CakeCitron Cake68 recipesScotch CakeScotch Cake63 recipes