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Soup

Creme De Volaille

A creamy chicken soup made with ground chicken, mushrooms, cream, and seasonings, steamed and served with champignon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Creme De Volaille

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

Creme De Volaille

Ingredients

Directions

Prepare the chicken

  1. Cook the chicken until tender, then remove all skin and bones.

  2. Grind the chicken three times, adding the can of mushrooms during the last grind.

Make the white sauce

  1. In a saucepan, combine the cream, butter, and flour.

  2. Cook the mixture until thick.

Combine and steam

  1. Pour the white sauce over the ground chicken mixture.

  2. Add a large lump of butter.

  3. Add the eggs one at a time, mixing well.

  4. Season with onion juice, salt, cayenne pepper, and chopped parsley.

  5. Beat the mixture until light and fluffy.

  6. Pour into a mold.

  7. Steam for 2 hours.

Serve

  1. Serve with champignon sauce.

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 aroma chemistry they share, and how many recipes mention both.

  1. Chicken + mushroomtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together4,172 recipes

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

  2. Mushroom + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together12,525 recipes

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

  3. Cream + buttertop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

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

  4. Chicken + oniontop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together17,814 recipes

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

  5. Mushroom + oniontop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together10,626 recipes

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

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

What each ingredient does

Eggs
Bind the mixture and help it set into a firm, sliceable texture when steamed.
Cream
Adds moisture and richness, keeping the chicken mixture soft and smooth.
Butter
Adds fat and flavour, enriching the sauce and the chicken mixture.
Flour
Thickens the cream into a white sauce that gives the mixture body.
Mushrooms
Add earthy flavour and moisture to the ground chicken mixture.

The step that matters

Beat the mixture until light and fluffy. Beating incorporates air and distributes the eggs evenly, so the mixture steams into a light, uniform texture rather than a dense or uneven one.

Flavor stand-ins for the onion

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

  1. Spinachbetter flavor fit
  2. Asparagusbetter flavor fit
  3. Potatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against chicken, egg, mushroom, cream, butter, pepper, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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