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A LA Bourguignoite

A French dish of quail stuffed with farce, baked in a pastry crust and served with Bourguignotte ragout and truffle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Liver and truffle work together. They rank in the top 6% of all ingredient pairs, and 395 recipes mention both. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

The recipe

Ingredients

Contains: wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: scallop

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the crustade

  1. Cut the crustade into a cup shape with eight fluted scallops and a tapered bottom.

  2. Fry the crustade and remove the inner crumb.

  3. Line the cavities with the prepared farce, leaving space for the quail.

Prepare the quail

  1. Fill each quail with some farce, truss it, and partially braise the quail.

  2. Garnish the crustade with the remaining farce.

  3. Cover the crustade with bacon and buttered paper, securing it with string.

Bake and serve

  1. Bake in a 350°F (175°C) oven for about an hour.

  2. Before serving, remove the paper and bacon, absorb excess grease with a clean napkin, and place the crustade on a serving dish.

  3. Top each quail with a small circular fillet of fowl decorated with black truffle.

  4. Place a large white cock's comb between each quail and fill the center with the Bourguignotte ragout, finished with the glaze from the quail carcasses.

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 aroma chemistry they share, and how many recipes mention both.

  1. Liver + truffletop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together395 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Quail + truffletop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together91 recipes

    Shared aroma: 1-hexanol (resin, flower).

  3. Liver + quailtop 8% of all pairs
    Aroma overlaplow
    Mentioned together57 recipes

    Shared aroma: 1-hexanol (resin, flower).

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

What each ingredient does

Fat livers farce
Forms a rich, moist filling that cooks into a smooth, savoury stuffing around the quail.
Boned quail
Provides the main meat, which stays tender when partly braised before baking.
Bacon
Lays over the top, basting the quail with fat and flavour as it bakes.
Crustade
Forms a crisp fried pastry cup that holds the filling and keeps its shape.
Fillet of fowl
Adds a tender, mild meat layer on top of each quail.

The step that matters

Partially braising the quail. Braising only partly cooks the quail before it bakes for about an hour, so it should be seared and browned gently, not fully cooked, to avoid dryness.

“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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