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Soup

Soupe Blanc Aux Quenelles De Poulet

A clear consommé of veal, fowl, ham, and herbs thickened with egg yolks, served with chicken quenelles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Soupe Blanc Aux Quenelles De Poulet

Ingredients

Directions

Make the consommé

  1. Boil veal, fowl, ham, spice, green onions, and sweet herbs until clear and light-colored to make a consommé.

  2. Whisk 8 egg yolks with a little cream, then stir into the consommé to thicken.

Shape and blanch the quenelles

  1. Using 2 teaspoons, shape chicken forcemeat into small quenelles.

  2. Smooth the top of each quenelle with a knife.

  3. Dip a spoon in hot water and turn the quenelles onto a well-buttered surface.

  4. Blanch the quenelles in boiling water.

  5. Remove the quenelles with a slotted spoon and drain on a napkin.

Serve

  1. Place the quenelles in a tureen.

  2. Serve the soup over the quenelles.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  4. Ham + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg yolks
Thicken the consommé as they set gently when stirred in, adding richness.
Chicken forcemeat
Forms the soft, delicate quenelles that hold their shape through blanching.
Veal knuckle
Contributes gelatin and savory body to the clear stock.
Fowl
Adds rich chicken flavor and body to the consommé.

The step that matters

Stirring the egg yolks into the consommé. Egg yolks thicken when heated gently. If the soup gets too hot after adding them, the yolks can scramble and turn grainy, so keep the heat low and stir steadily.

Swap the onion

How well each one fits the dish's main ingredients (veal, ham, egg, cream, chicken, butter):

  1. Potatofits about as well
  2. Leekfits about as well
  3. Onionthe original
  4. Asparagusfits about as well

Fit is the average pairing score against veal, ham, egg, cream, chicken, 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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