Why it works: Chicken and mushroom match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 4,171 recipes mention both. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓
Chicken Filling for Patties
Ingredients
Directions
Put 2 pints of cream to boil.
Mix 2 pints of milk with flour.
Stir in the boiling cream.
When boiled up once, add chicken.
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. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Chicken + mushroomtop 2% of all pairsAroma overlapstrongMentioned together4,171 recipes
Shared aroma: 1-butyl acetate (fruity, banana).
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Cream + mushroomtop 7% of all pairsAroma overlapmoderateMentioned together4,500 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Cream + chickentop 12% of all pairsAroma overlaplowMentioned together6,241 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Flour + mushroomtop 13% of all pairsAroma overlaplowMentioned together7,932 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cream + flourtop 15% of all pairsAroma overlaplowMentioned together29,941 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Cream and flour share little aroma chemistry, yet 29,941 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Adds richness and moisture, giving the filling a smooth, creamy body.
- Flour
- Starch swells in hot liquid and thickens the mixture into a filling.
- Cooked chicken
- Provides the main bulk and savoury meaty flavour of the filling.
- Mushrooms
- Add earthy flavour and some moisture to the filling.
The step that matters
Stirring the flour mixture into the boiling cream. Flour starch clumps when it hits hot liquid without being stirred. Stirring constantly as the mixture goes in spreads the starch evenly so it thickens smoothly rather than forming lumps.
“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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