Name: Chicken Souffle
Ingredients: 1 tablespoonful each of 1 salt-spoonful pepper butter; 1 teaspoonful chopped meat chopped fine parsley make a white sauce of the milk; 2 cupful s milk 1 teaspoouful salt 1 tablespoonful each of 1 salt-spoonful pep; 1 teaspoouful salt 1 tablespoonful each of 1 salt-spoonful pepper butter; 1 salt-spoonful pepper butter; 3 eggs crumbs 2 cupfuls raw chicken 1 teaspoonful chopped meat chopped fine; 2 cupfuls raw chicken 1 teaspoonful chopped meat chopped fine parsley make; 1 teaspoonful chopped meat chopped fine parsley make a white sauce of the mi; 2 min- utes; parsley

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

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.

Pepper + parsleytop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Meat + chickentop 13% of all pairs

Smell alikelow

Cooked together2,449 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Milk + chickentop 13% of all pairs

Smell alikemoderate

Cooked together4,389 recipes

Shared aroma: 1-hexanal (fruit).
Butter + saucetop 15% of all pairs

Smell alikelow

Cooked together15,338 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they 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

Eggs: Whites are beaten stiff and folded in, trapping air that lifts the souffle as it bakes.
Milk: Forms the white sauce base, providing moisture and a smooth, creamy body.
Bread crumbs: Absorb liquid and add body, helping the mixture hold together as it bakes.
Raw chicken: Provides the main protein and flavor, giving the souffle its substance.

The step that matters

Folding in the stiffly beaten egg whites. Egg whites must be beaten stiff and folded in gently. Deflating them removes the trapped air that makes the souffle rise, so it turns out dense instead of light.

Swap the parsley

How well each one fits the dish's main ingredients (pepper, butter, meat, sauce, milk, egg, chicken):

Parsleythe original
Nutmegfits about as well
Thymefits about as well
Tarragonfits about as well

Fit is the average pairing score against pepper, butter, meat, sauce, milk, egg, chicken. 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.

Ingredient	Portion assumed	kcal
Raw Chicken	100g cooked	165
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Black Pepper	1 tsp ground (2.3g)	6
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Meat	not in our table	0
Sauce	not in our table	0

Chicken Souffle

Chicken Souffle

Ingredients

Directions

Make the sauce

Assemble and bake

Nutrition, whole recipe (rough)