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Macedoine Au Parmesan, in Cases

A sandwich of bread, chicken, ham, and Parmesan, baked and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Macedoine Au Parmesan, in Cases

twelve on a dish

Ingredients

Directions

The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare the sandwiches

  1. Fry the bread in clarified butter until light gold.

  2. Divide the prepared chicken and ham into 24 equal portions.

  3. Place one portion between two rounds of fried bread and flatten them.

  4. Arrange the prepared sandwiches in a sauté pan, ensuring they are neat.

Top and bake

  1. Mix the grated Parmesan cheese with the butter and form into small round pieces.

  2. Place one cheese piece on each sandwich and bake in a moderate oven (350°F / 175°C).

  3. Use a salamander to brown the tops when done.

Serve

  1. Serve hot on napkins, with twelve on a dish.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Bread + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Bread
Fried rounds form the crisp, golden outer layers that hold the filling together.
Parmesan cheese
Melts and browns on top, adding savory, nutty flavor and a golden crust.
Butter
Adds richness and helps the cheese topping melt and brown.
Prepared chicken
Provides the savory, tender filling of each sandwich.
Ham
Adds salty, savory flavor to the filling.

The step that matters

Browning the tops with a salamander. The cheese must be watched closely so it browns without burning. Parmesan contains proteins and sugars that caramelize and darken quickly under intense direct heat, so the tops should be removed as soon as they are golden.

“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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