Why it works: Truffle and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,490 recipes. The science ↓
Quenelles De Poullet a LA Montmorency, En Croustade
Ingredients
Directions
Prepare the quenelles with a delicate, white poultry stuffing.
Mold them using large spoons and decorate with a diamond of cooked truffle.
Poach in salted water until just done, then drain.
Arrange the quenelles in a rosette on the croustade around a bouquet of chicken crests and kidneys, topped with a round truffle.
Lightly glaze the quenelles and garnish with a bit of thick supreme sauce.
Serve a separate sauce boat of lighter, creamy supreme sauce.
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.
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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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Truffle + saucetop 22% of all pairsSmell alikelowCooked together1,490 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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