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Chicken Patties

Chicken patties made with boiled chicken, mushrooms, and a butter‑flour‑cream sauce, topped with breadcrumbs and butter, baked and served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook and chop the chicken

  1. Boil the chicken until cooked.

  2. Remove the meat and chop it as for a salad.

Make the sauce

  1. Heat the cream in a separate pot until hot.

  2. Gradually add the hot cream to the butter and flour mixture.

  3. Stir until thickened.

  4. Season the sauce with coarse sea salt and black pepper to taste.

Assemble, bake and serve

  1. Combine the chicken and mushrooms with the sauce.

  2. Transfer the mixture to a baking dish.

  3. Cover the top with breadcrumbs and small bits of butter.

  4. Bake at 350°F (175°C) for 30 minutes.

  5. Serve in patties with a teaspoon of whipped cream on top.

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. Mushroom + buttertop 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. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  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

Chicken
Forms the bulk of the filling and gives the patties their meaty texture.
Mushrooms
Add savory, earthy flavor and extra moisture to the filling.
Butter
Adds richness and flavor to the sauce and helps the topping brown.
All-purpose flour
Thickens the sauce as it heats with the cream.
Cream
Makes the sauce rich and smooth and keeps the filling moist.
Breadcrumbs
Form a crisp, golden topping as the dish bakes.

The step that matters

Adding the hot cream to the butter and flour. Adding the hot cream gradually while stirring lets the flour and butter blend smoothly without lumps. Starch granules swell and thicken the sauce as it heats, so stir until it is thickened.

“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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