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A Raised Pie with a Daubed Fowl in It

A pie containing a boned fowl, bacon, and stock, baked with a bran filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

A Raised Pie with a Daubed Fowl in It

Ingredients

Directions

Prepare the fowl

  1. Bone the fowl and fill it with good farce.

  2. Lay sheets of fat bacon in a stewpan.

  3. Add the bones and giblets, then the chopped onions, thyme, parsley, mace, and bay leaves.

  4. Place the fowl in the stewpan, pour in 1 pint of stock, and cover the fowl with fat bacon and then white paper.

Cook the fowl

  1. Simmer on low heat for 2 hours.

Make the crust and coulis

  1. Prepare a pie crust, fill it with bran, and bake the pie crust.

  2. Clean out the bran.

  3. Strain the cooking liquid from the fowl and skim off the fat.

  4. Mix in enough coulis to fill the pie.

  5. Add sliced truffles to the coulis and bring the coulis to a boil.

Assemble

  1. Pour the coulis over the fowl.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

  5. Thyme + macetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,113 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Fowl
Forms the main body of the pie, providing the meat that is cooked gently in the stock.
Sheets of fat bacon
Bastes the fowl with fat as it simmers, keeping the meat moist and adding savoury flavour.
Onions
Release sweetness and aromatic flavour into the stock during the long simmer.
Stock
Provides the liquid that gently cooks the fowl and later forms the base of the sauce.

The step that matters

Simmer on low heat for 2 hours. Gentle heat keeps the liquid below a hard boil, so the proteins in the fowl stay tender and the stock stays clear rather than turning cloudy and tough.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, thyme, parsley, sauce, truffle):

  1. Marjoramfits better
  2. Capersfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against veal, onion, thyme, parsley, sauce, truffle. 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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