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Boiled Chicken Pudding

A savory pudding made with boiled chicken, mushrooms, eggs, cream, and truffles, steamed in a greased mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 ↓

Boiled Chicken Pudding

Ingredients

Directions

Prepare the filling

  1. Boil the chicken until soft, then chop it finely along with the mushrooms.

  2. In a bowl, beat the egg yolks with a large piece of butter.

  3. Add the chopped chicken and mushrooms, season with salt, pepper, and paprika.

Bake and serve

  1. Fold in the beaten egg whites and cream.

  2. Pour the mixture into a well‑greased mold and steam for 1.5 hours.

  3. For the sauce, combine sweet cream, mushroom sauce, and chopped truffles.

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

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

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

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

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

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Eggs
Egg yolks bind the filling and beaten whites lighten and set the pudding's texture.
Butter
Adds richness and fat, giving the beaten yolks a smooth, tender body.
Cream
Adds moisture and richness, keeping the steamed pudding soft and tender.
Chicken
Provides the main protein that sets with the eggs into a firm, sliceable body.
Mushrooms
Add savory, earthy flavor and moisture to the chopped filling.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the whites' air intact; overmixing deflates them, which leads to a dense pudding instead of a light, set texture.

“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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