Name: Salpicon De Volaille Aux Truffes
Ingredients: 2 cooked chickens; 2 cups mushrooms, diced; ½ pound truffles, diced; butter, for sautéing; supreme sauce; 20 chicken croquettes, prepared and fried

Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Salpicon De Volaille Aux Truffes

Ingredients

Directions

Prepare the filling

Remove the meat from the cooked chickens and dice it into small cubes.
Sauté the diced mushrooms and truffles in butter until cooked.
Combine the chicken, mushrooms, and truffles with the supreme sauce to bind.

Assemble and serve

Pour half of the mixture into a serving dish and surround it with chicken croquettes.
Add the remaining salpicon and a little more supreme sauce on top, then serve without covering.

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.

Chicken + mushroomtop 4% of all pairs

Smell alikemoderate

Cooked together4,172 recipes

Shared aroma: 1-butyl acetate (fruity, banana).
Mushroom + truffletop 4% of all pairs

Smell alikemoderate

Cooked together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Mushroom + buttertop 7% of all pairs

Smell alikemoderate

Cooked together12,525 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Truffle + buttertop 11% of all pairs

Smell alikemoderate

Cooked together2,209 recipes

Shared aroma: nonanal (fat, citrus).
Chicken + truffletop 13% of all pairs

Smell alikelow

Cooked together756 recipes

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

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

What each ingredient does

Cooked chickens: Provide the main body of the salpicon, bound together by the sauce.
Mushrooms: Add moisture and savory, earthy flavor to the filling once sautéed in butter.
Truffles: Add a concentrated aroma that defines the dish's character.
Supreme sauce: Binds the diced meat, mushrooms and truffles into a cohesive filling.

The step that matters

Sauté the diced mushrooms and truffles in butter until cooked. Mushrooms hold a lot of water; cooking them until it evaporates keeps the filling from becoming watery and diluting the sauce. Truffles lose much of their aroma under prolonged heat, so they should be cooked only until done.

“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.