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Chicken Terrapin

A sauce made with chicken, sweetbread, butter, flour, cream, egg yolks, and sherry or madeira.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Chicken Terrapin

Ingredients

Directions

Make the sauce

  1. Melt the butter in a chafing dish or over hot water.

  2. Add the flour and stir until combined.

  3. Pour in the thin cream and season with salt and pepper.

Finish and serve

  1. Add the chicken and sweetbread, heating through.

  2. Stir in the beaten egg yolks and cook for 5 minutes.

  3. Finally, add the sherry or madeira and serve.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Chicken + sherrytop 15% of all pairs
    Smell alikemoderate
    Cooked together891 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Enriches the sauce and carries flavor while the flour cooks into a base.
Flour
Thickens the cream into a smooth sauce that holds the chicken and sweetbread.
Thin cream
Forms the body of the sauce and gives it a soft, rich texture.
Egg yolks
Thicken the sauce gently when heated and add richness and a silky texture.
Sherry or madeira
Adds acidity and aromatic sweetness that brightens the rich cream sauce.

The step that matters

Stirring in the egg yolks. Egg yolks thicken through gentle heat and can scramble if the sauce is too hot or boiling. Keep the heat low and stir constantly so the sauce stays smooth 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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