Why it works: Chicken and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 4,513 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Eagout for Vol-au-vent a LA Prince George
Ingredients
Directions
Prepare
Cut the cooked meats and calves' brains into pieces about the size of a nickel.
Mix the pieces with the thick veloute sauce.
Heat and serve
Heat the mixture in a bain-marie until hot.
Fill the vol-au-vent case with the hot ragout and serve.
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.
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Chicken + saucetop 23% of all pairsSmell alikelowCooked together4,513 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
- Cooked chicken, rabbit, sweetbread, ham, or tongue
- Provides the main body and bite of the ragout as the cooked meat filling.
- Calves' brains
- Adds a soft, creamy texture that blends into the sauce.
- Thick veloute sauce
- Binds the meat pieces together and gives the ragout its moist, creamy coating.
“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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