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Creamed Chicken in Macaroni Mould

A baked macaroni dish with creamed chicken, served with cream sauce and garnished with olives or hornet mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Creamed Chicken in Macaroni Mould

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cook the macaroni in salted water until tender, then rinse under cold water.

  2. Butter a flat-surfaced mould generously.

  3. Arrange macaroni on the bottom and sides of the mould.

Bake and serve

  1. Fill the centre with hot, thick creamed chicken.

  2. Bake in a water bath for 30 minutes at 400 °F (200 °C).

  3. Turn out onto a hot platter and serve with cream sauce and garnish with olives or hornet mushrooms.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Chicken + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  3. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

Macaroni
Forms the edible shell that holds the creamed chicken in shape.
Butter
Adds richness and helps keep the mould surface from sticking.
Creamed chicken
Supplies the moist, savoury filling that fills the centre of the mould.
Cream sauce
Adds extra moisture and richness when served alongside the bake.

The step that matters

Turn out onto a hot platter. The bake must hold its shape when unmoulded. Letting it cool too long can make the filling set firmly against the mould, while turning it out too early may cause it to collapse. Serving it hot keeps the texture soft and creamy.

“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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