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Soup

Potage De Ills Et Quenelles a LA Seville

A soup of rice, peas, and fowl quenelles served in consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and peas are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,434 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Potage De Ills Et Quenelles a LA Seville

Ingredients

Directions

Prepare

  1. Prepare 6 ounces of rice and 1 pint of peas as directed in previous recipes.

  2. Make a quenelle farce of fowl and mold it in teaspoons.

Cook and serve

  1. Butter a sauté plate and poach the quenelles.

  2. Place the cooked rice in a tureen, add the quenelles, and the peas.

  3. Pour boiling hot consommé over the mixture and serve.

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. Rice + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  3. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

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

What each ingredient does

Rice
Forms the bulk of the soup and absorbs some of the consommé, giving body.
Peas
Add sweetness, color, and a soft texture to the soup.
Quenelle farce of fowl
Provides a light, tender, delicate texture as the poached dumplings.

The step that matters

Poach the quenelles gently. Quenelles are a fragile emulsified farce of fowl. Simmering them too hard or too long can make them rubbery or cause them to break apart, so they should be poached just until set.

Swap the peas

How well each one fits the dish's main ingredients (rice, butter):

  1. Almondfits better
  2. Peanutfits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against rice, 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.

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