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Chicken Patties

A savory patty made from chicken, ham, stock, butter, flour, cream, and optional mushrooms and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chicken Patties

Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken Patties

Ingredients

Directions

Make the filling

  1. Simmer the chopped ham in a saucepan with the chicken stock until reduced by half.

  2. In another saucepan, rub together the butter and flour.

  3. Strain the reduced stock into the butter and flour mixture.

  4. Add the cream and stir until thick.

  5. Add the chicken and stir while keeping at a boil for 5 minutes.

  6. For extra flavor, add chopped canned mushrooms and sherry.

Fill and serve

  1. Spoon the mixture into fresh patty cases and garnish with parsley.

  2. If serving cold, let the mixture cool before filling the cases.

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.

Photo for illustrative purposes only · Contact us to use it

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  4. Parsley + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

White meat of chicken
Provides the main body of the filling as the protein base.
Chicken stock
Supplies liquid that carries flavor and, once reduced, concentrates the savory taste.
Butter and flour
Form a roux that thickens the stock into a smooth, cohesive filling.
Cream
Adds richness and fat, helping the filling become smooth and thick.
Ham
Adds salty, savory depth to the stock as it simmers.

The step that matters

Stirring at a boil after adding the chicken. Keeping the mixture at a boil while stirring helps the flour-thickened sauce reach full thickness and prevents it from scorching on the bottom of the pan, which can cause sticking and an off flavor.

Swap the parsley

How well each one fits the dish's main ingredients (meat, chicken, ham, butter, flour, cream, mushroom):

  1. Thymefits better
  2. Garlicfits better
  3. Nutmegfits better
  4. Parsleythe original

Fit is the average pairing score against meat, chicken, ham, butter, flour, cream, mushroom. 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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