Name: Chaud Froid De Poularde
Ingredients: 1 capon or poularde, cut into 2 fillets, 2 wings, 2 legs, 2 pieces of back; 2 quarts veal stock; 2 medium onions, each with a clove stuck in it; 1 bunch parsley; 1 blade of mace; 2 ounces butter; ¼ cup cream; 1 teaspoon sugar

Why it works: Clove and parsley match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 6,768 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Chaud Froid De Poularde

Ingredients

Directions

Prepare the poultry

Soak the poultry pieces in lukewarm water for 1 hour to remove impurities.
Wash the poultry well.
Place the poultry in a stewpan with veal stock, onions, parsley, and mace.
Bring the mixture to a boil.
Reduce heat and simmer gently for nearly 1 hour.
Remove the poultry.
Drain the poultry on a cloth.

Make the sauce

In another stewpan, make a white roux with butter.
Gradually add the stock to the roux while stirring.
Boil the sauce.
Add more stock if the sauce is too thick.
Mix in sugar, butter, and cream.

Assemble

Place the poultry pieces in a deep dish.
Cover the poultry with the sauce.

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.

Clove + parsleytop 6% of all pairs

Smell alikestrong

Cooked together6,768 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Clove + macetop 6% of all pairs

Smell alikelow

Cooked together8,400 recipes

Shared aroma: methyleugenol (clove, spice).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Onion + parsleytop 9% of all pairs

Smell alikemoderate

Cooked together25,843 recipes

Shared aroma: 2,4-decadienal (seaweed).
Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Capon or poularde: Provides the meat that is simmered until tender and then served cold.
Veal stock: Cooks the poultry and forms the base liquid for the sauce.
Butter: Forms the white roux that thickens the sauce and adds richness.
Cream: Adds smoothness and richness to the sauce.
Sugar: Adds a small amount of sweetness that balances the savory sauce.

The step that matters

Adding the stock to the roux. Stock added all at once can form lumps in the roux. Adding it gradually while stirring keeps the sauce smooth, and boiling it afterward cooks out the raw flour taste and sets the thickness.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, clove, parsley, butter, cream, sugar):

Nutmegfits better
Cinnamonfits better
Thymefits better
Macethe original

Fit is the average pairing score against veal, onion, clove, parsley, butter, cream, sugar. 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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Chaud Froid De Poularde