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Quenelles De Volatile En Demi Deuil

Quenelles de volaille served with truffle‑coated quenelles, white sauce, and mashed potato border.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Quenelles De Volatile En Demi Deuil

Ingredients

Directions

Prepare the quenelles

  1. Poach the quenelles.

  2. Place the poached quenelles on a cloth to drain.

  3. Dip six quenelles in the beaten egg.

  4. Roll the egg-dipped quenelles in the chopped truffles.

  5. Place the truffle-coated quenelles in a dish.

  6. Cover the dish and keep the quenelles warm for one hour.

  7. Keep the remaining six quenelles in fresh stock in a bain-marie to stay hot.

Make the sauce

  1. Boil the milk in a saucepan.

  2. Add the white sauce to the milk and reduce until it coats the back of a spoon.

  3. Stir in the butter and lemon juice.

Assemble and serve

  1. Prepare a border of mashed potatoes on the serving dish.

  2. Cut a piece off the bottom of each quenelle.

  3. Arrange the truffle-coated quenelles on one side and the plain ones on the other to form a crown.

  4. Pour the sauce over the white quenelles.

  5. Sprinkle any remaining chopped truffles on top.

  6. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Lemon + potatotop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Eggs
The beaten egg coat helps the chopped truffles adhere to the quenelles.
Black truffles
Provide the aroma and dark, earthy flavour that defines the dish.
Milk
Thins the white sauce and adds richness and body to the sauce.
White sauce
Forms the creamy base that is finished with butter and lemon juice.
Butter
Adds fat for a smooth, glossy finish to the sauce.

The step that matters

Reducing the sauce. Reducing until the sauce coats the back of a spoon concentrates flavour and gives body. Adding butter and lemon juice after reducing, off the heat or on low heat, helps prevent the sauce from splitting or turning greasy.

Swap the lemon

How well each one fits the dish's main ingredients (truffle, egg, milk, sauce, butter, potato):

  1. Vanillafits about as well
  2. Coconutfits about as well
  3. Lemonthe original
  4. Pumpkinfits about as well

Fit is the average pairing score against truffle, egg, milk, sauce, butter, potato. 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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