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Potage De Chap on Au Pilau a LA Turque

A soup of capon and pilaf rice cooked in seasoned stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Allspice and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,331 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Potage De Chap on Au Pilau a LA Turque

Ingredients

Directions

Prepare

  1. Prepare the chicken stock and skim it.

  2. In a stewpan, surround the trussed capon with fat bacon.

Cook

  1. Add half of the chicken stock and seasonings; boil for 1 hour.

  2. In another pot, cook the rice in the remaining stock and skimmings with allspice, cayenne, nutmeg, and saffron infusion for about 25 minutes.

Serve

  1. Serve the rice in a tureen, place the capon on top, and serve the clarified stock separately.

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. Allspice + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  2. Rice + saffrontop 2% of all pairs
    Smell alikemoderate
    Cooked together629 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Allspice + saffrontop 5% of all pairs
    Smell alikestrong
    Cooked together34 recipes

    Shared aroma: estragole (anise, licorice).

  4. Nutmeg + saffrontop 5% of all pairs
    Smell alikestrong
    Cooked together125 recipes

    Shared aroma: estragole (anise, licorice).

  5. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Capon
Provides the main meat and flavour; its fat and juices season the stock as it boils.
Rice
Absorbs the stock and seasonings, becoming tender and carrying the spices through the soup.
Chicken stock
Forms the liquid base of the soup and cooks the rice and capon.
Fat bacon
Adds fat and smoky savour that enriches the stock and the capon's flavour.

The step that matters

Boiling the capon for 1 hour. A steady gentle boil cooks the capon through while keeping the meat tender; a hard, rapid boil toughens the proteins and clouds the stock.

Swap the allspice

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

  1. Cardamomfits better
  2. Cinnamonfits better
  3. Turmericfits better
  4. Allspicethe original

Fit is the average pairing score against chicken, rice, nutmeg, saffron. 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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