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Beignets De Poulet a LA Tartare

Chicken pieces battered and fried, served with tartare sauce and optional fried parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Beignets De Poulet a LA Tartare

Ingredients

Directions

Fry the chicken

  1. Heat lard in a deep pan until boiling.

  2. Dip chicken pieces into the thick fritter batter.

  3. Carefully drop the battered chicken into the boiling lard.

  4. Fry until pale golden-yellow, then remove and drain on paper.

  5. Keep warm in the oven until dry.

Serve

  1. Serve in a pyramid on a cut paper or folded napkin.

  2. Garnish with fried parsley and serve with tartare 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.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Chicken + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together6,314 recipes

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

  4. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cold chicken
Forms the filling of each beignet, cooked through by the hot lard.
Fritter batter
Thick coating that fries to a crisp, golden shell around the chicken.
Lard
Frying fat that conducts heat and browns the batter evenly.

The step that matters

Dropping the battered chicken into the boiling lard. Lard must be at a full boil so the batter sets quickly. Cool fat soaks in, leaving greasy, pale beignets, and careful lowering avoids splashing and uneven coating.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (chicken, pepper, sauce):

  1. Garlicfits better
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Thymefits about as well

Fit is the average pairing score against chicken, pepper, sauce. 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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