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Quenelles for White and Clear Soups

Quenelles made from butter, flour, cream, macaroni, Parmesan, and spices, poached and added to clear soups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Quenelles for White and Clear Soups

Ingredients

Directions

Make the paste

  1. Melt the butter in a stew pan over gentle heat.

  2. Mix in enough flour and thick cream to create a smooth paste.

  3. Add the boiled macaroni, grated cheese, salt, pepper, and nutmeg.

  4. Cook the mixture over heat until smooth and firm, leaving the sides of the pan.

Shape and serve

  1. Mold the mixture into quenelles using a teaspoon dipped in hot water.

  2. Poach the quenelles in boiling gravy until cooked through.

  3. Lift them out with a slotted spoon and add to the soup in the tureen.

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 + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Enriches the paste and adds richness to the quenelles.
Flour
Thickens the cream and helps the paste hold its shape.
Thick cream
Adds moisture and richness, keeping the paste soft and smooth.
Boiled macaroni
Provides body and bulk to the quenelle mixture.
Parmesan cheese
Adds savory flavor and helps the mixture set as it cooks.

The step that matters

Cooking the mixture until it leaves the pan sides. Cooking until the paste is smooth, firm and pulls away from the pan drives off excess moisture. A wetter paste will break apart when poached.

Swap the nutmeg

How well each one fits the dish's main ingredients (butter, flour, cream, parmesan cheese, pepper):

  1. Nutmegthe original
  2. Parsleyfits about as well
  3. Celeryfits less well
  4. Capersfits less well

Fit is the average pairing score against butter, flour, cream, parmesan cheese, pepper. 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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