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Salmis of Chicken a LA Regence

Chicken served with salmis sauce, garnished with croustades, quenelles, truffles, mushrooms, and veloute, accompanied by boiled Naples macaroni.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Salmis of Chicken a LA Regence

Ingredients

Directions

Prepare the fowl

  1. Cut cold cooked fowl into neat slices, removing skin and untidy pieces.

  2. Heat the fowl in a bain-marie with salmis sauce colored with carmine.

  3. Dish the fowl on a border.

  4. Garnish the fowl with croustades.

  5. Pour some salmis sauce around the base of the dish.

Make the croustades

  1. Rub flour and butter together until smooth, seasoning with salt and pepper.

  2. Mix in the egg and a little cold water to form a smooth paste.

  3. Roll out the paste thinly.

  4. Line small molds with the paste.

  5. Line the paste with buttered paper.

  6. Fill the molds with raw rice.

  7. Bake the filled molds for 15-20 minutes.

  8. Stamp out small rings from the paste.

  9. Bake the rings until pale golden.

  10. Remove the rings from the molds.

Fill and serve

  1. Fill the croustades with garnishing quenelles, truffles, and mushrooms mixed with veloute 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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

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

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

  3. Rice + mushroomtop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

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

  4. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Fine flour
Forms the paste that bakes into the crisp croustade shells.
Butter
Enriches the paste and adds richness and flavor to the shells.
Whole egg
Binds the paste together and helps it set firm when baked.
Cold cooked fowl
Forms the main body of the dish, reheated gently in the sauce.
Salmis sauce
Provides the rich, savory sauce that moistens and flavors the fowl.

The step that matters

Baking the rice-filled molds. Lining the paste with buttered paper and filling it with rice holds the shape while baking, so the shells do not collapse or puff unevenly.

“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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