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Chicken Liver Timbales

A baked dish of finely chopped chicken livers mixed with eggs and seasoning, formed into timbales.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and liver work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 383 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chicken Liver Timbales

Ingredients

Directions

Prepare the mixture

  1. Chop the chicken livers finely.

  2. Add the seasoning and the yolks of 4 eggs.

  3. Fold in the stiff-beaten egg whites. Mix well.

Bake

  1. Grease timbale molds.

  2. Fill them with the mixture.

  3. Place the molds in a pan of hot water.

  4. Bake for 25 minutes.

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 + livertop 18% of all pairs
    Smell alikelow
    Cooked together383 recipes

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

  2. Liver + eggtop 28% of all pairs
    Smell alikelow
    Cooked together1,177 recipes

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

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Chicken livers
Provide the main body and rich flavour of the timbales.
Eggs
Yolks enrich the mixture, while whipped whites lighten it and help it set as it bakes.

The step that matters

Fold in the stiff-beaten egg whites. Folding gently keeps the air in the whites. Stirring them in roughly deflates the foam, leaving the timbales dense instead of light and tender.

“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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