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Chicken and Tongue Salad

A salad of cooked chicken and tongue mixed with white sauce, aspic jelly, and seasonings, served in molds on a bed of salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chicken and Tongue Salad

Ingredients

Directions

Make the chicken mixture

  1. Mix the chicken with the white sauce and pound well in a mortar.

  2. Pass the mixture through a wire sieve and add the aspic jelly and seasonings.

  3. Set the mixture in small chicken molds that are thinly coated with aspic.

Make the tongue molds and serve

  1. Finely chop the tongue and set it in small tongue molds with a little aspic jelly.

  2. Serve the molds on a bed of salad, dressed with mayonnaise 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.

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 + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  5. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes

Pepper and mace barely smell alike, yet cooks put them together in 12,257 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

Cooked chicken meat
Forms the main body of the molds, giving a firm, savoury filling.
White sauce
Adds moisture and creaminess, helping the pounded chicken hold together smoothly.
Aspic jelly
Sets when cold, giving the molds their firm shape and a smooth, moist texture.
Cooked tongue
Adds a richer meaty flavour and a finer texture to the second set of molds.

The step that matters

Passing the chicken mixture through a wire sieve. Sieving breaks down fibres and lumps so the filling becomes smooth and even, which gives the molds a fine, uniform texture.

Swap the mace

How well each one fits the dish's main ingredients (chicken, meat, sauce, pepper):

  1. Garlicfits better
  2. Thymefits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against chicken, meat, sauce, pepper. 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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