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Fowl with Curried Mushrooms

Fowl boiled in white stock and served with a curried mushroom sauce and béchamel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fowl with Curried Mushrooms

Ingredients

Directions

Prepare the fowl

  1. Boil the fowl in white stock until half cooked.

Make the curry sauce

  1. In a separate pan, fry the onion, bay leaf, and parsley in hot butter.

  2. Add cayenne, curry powder, lemon juice, grated peel, mango chutney, curry paste, liquor from the fowl, and chopped mushrooms.

  3. Cook gently until the herbs can be removed.

  4. Return the sauce to the pan with whole mushrooms, cream, and roux.

  5. Cook for an additional 10 minutes.

Serve

  1. Remove the fowl, place on a dish, coat with béchamel, and pour the mushroom mixture around.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Pepper + mangotop 6% of all pairs
    Smell alikestrong
    Cooked together471 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Fowl
Provides the main protein, which is gently cooked in stock to become tender.
White roux
Thickens the sauce, giving it body and a smooth, coating texture.
Thick cream
Adds richness and a silkier texture to the mushroom sauce.
Mushrooms
Contribute earthy flavour and moisture to the sauce.
Mild curry powder
Supplies the warm, aromatic spice flavour that defines the dish.

The step that matters

Cook gently until the herbs can be removed. Simmering gently lets the onion, bay leaf and parsley release their aroma without the sauce boiling, which could scorch the butter and solids or break the roux-thickened texture.

Swap the mango

How well each one fits the dish's main ingredients (onion, parsley, butter, pepper, lemon, mushroom, cream):

  1. Limefits better
  2. Avocadofits better
  3. Mangothe original
  4. Orangefits about as well

Fit is the average pairing score against onion, parsley, butter, pepper, lemon, mushroom, cream. 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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