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Creamed Chicken

Creamed Chicken is a dish of ground chicken mixed with egg yolks and shallot, steamed in a butter‑greased mold with truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Creamed Chicken

Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Creamed Chicken

Ingredients

Directions

Prepare the chicken

  1. Pound the white flesh of the chicken in a mortar until it becomes a pulp.

  2. Pass the chicken pulp through a sieve.

  3. Return the chicken to the mortar and mix in the egg yolks and shallot.

Assemble the mold

  1. Grease a mold with butter and arrange truffle shapes on the bottom and sides.

  2. Fill the mold halfway with the chicken mixture.

  3. Cover the top with a piece of paper and place the mold in a saucepan half full of hot water.

Steam and serve

  1. Steam for one and a half hours.

  2. Serve hot with tomatoes.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: nonanal (fat, citrus).

  2. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

  3. Shallot + truffletop 15% of all pairs
    Smell alikemoderate
    Cooked together352 recipes

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

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Shallot + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

White flesh of a plump chicken
Pounded and sieved to form the smooth, pulpy base of the custard.
Egg yolks
Bind the chicken pulp and set during gentle steaming, giving the dish its firm yet tender texture.
Truffles
Lined on the mold to add a distinctive earthy aroma and flavour.

The step that matters

Steaming gently in the water bath. Egg proteins set smoothly at moderate heat. Boiling or strong heat can make the custard porous, curdled or rubbery, so the water should stay hot but not violently boiling.

Swap the shallot

How well each one fits the dish's main ingredients (chicken, egg, butter, truffle):

  1. Asparagusfits better
  2. Potatofits better
  3. Leekfits better
  4. Shallotthe original

Fit is the average pairing score against chicken, egg, butter, truffle. Candidates are from the same food group and used in at least 100 recipes.

“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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