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Chicken Souffle

A baked chicken soufflé made with butter, flour, milk or stock, breadcrumbs, eggs, onion juice, and optional mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread 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 Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Melt the butter in a saucepan.

  2. Stir in the flour, salt, and pepper.

  3. Gradually add the milk or chicken stock, stirring continuously.

  4. Mix in the bread crumbs.

Assemble and bake

  1. Add the slightly beaten egg yolks and chopped chicken.

  2. Fold in the stiffly beaten egg whites.

  3. If desired, add the chopped mushrooms.

  4. Pour the mixture into a baking dish set in a pan of hot water.

  5. Bake at 400°F (200°C) until firm.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Eggs
Whites beaten stiff trap air for lift, and yolks enrich the custard-like body.
Flour
Thickens the butter and milk into a stable white sauce that holds the soufflé together.
Milk or chicken stock
Forms the liquid base that gelatinizes with flour and sets the soufflé's moisture.
Bread crumbs
Absorb liquid and add body, giving the soufflé a softer, more structured texture.
Butter
Adds richness and flavor to the roux that starts the sauce.

The step that matters

Fold in the stiffly beaten egg whites. Folding gently keeps the air bubbles in the whites intact. Those bubbles expand in the oven and give the soufflé its rise; overmixing deflates them.

Swap the onion

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

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, milk, bread, pepper, 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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