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 ↓
Chicken Force-meat I
Ingredients
Directions
Cook bread and milk to a paste.
Add butter, beaten egg white, and seasonings.
Add pounded chicken and force through purée strainer.
Nutrition, whole recipe (rough)
What these numbers assume: 8 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Raw Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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 their aromas overlap, and how often cooks already put them together.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Bread + milktop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
-
Milk + chickentop 13% of all pairsSmell alikemoderateCooked together4,389 recipes
Shared aroma: 1-hexanal (fruit).
-
Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fine stale bread crumbs
- Absorb the milk and form a paste that gives the force meat body.
- Milk
- Adds moisture so the mixture stays soft and smooth when cooked.
- Butter
- Adds fat, which enriches the texture and keeps the force meat tender.
- Egg white
- Sets when heated, binding the chicken and helping it hold together.
- Raw chicken breast
- Provides the main protein that sets into the body of the force meat.
The step that matters
Forcing the chicken through the purée strainer. Pressing the pounded chicken through a fine strainer breaks down fibres for a smooth, even texture. Skipping this leaves the force meat coarse and lumpy.
Swap the nutmeg
How well each one fits the dish's main ingredients (bread, milk, butter, egg, chicken):
- Nutmegthe original
- Cinnamonfits about as well
- Parsleyfits less well
- Garlicfits less well
Fit is the average pairing score against bread, milk, butter, 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.
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