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French White Hjddings

A French sausage-style pudding of pounded cold fowl, bread crumbs, boiled onions, cream and egg yolks, stuffed into casings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

French White Hjddings

Ingredients

Directions

Prepare the filling

  1. Pound the white meat of cold fowl to a paste.

  2. Season the paste well.

  3. Add bread crumbs, boiled onions, cream, and egg yolks; mix well.

Stuff and cook

  1. Stuff the mixture into casings.

  2. Boil the casings for 15 minutes.

Finish and serve

  1. Grill in paper cases or toss in butter before serving.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

White meat of cold fowl
Forms the main body of the sausage, giving it a smooth, paste-like texture once pounded.
Bread crumbs
Absorb moisture and help bind the filling so it holds together when cooked.
Cream
Adds moisture and richness, keeping the filling soft and tender.
Raw egg yolks
Bind the mixture and enrich it, helping it set gently during cooking.

The step that matters

Boil the casings for 15 minutes. Gentle simmering sets the egg-bound filling through without bursting the casings. Boiling too hard or too long can split the casings and make the pudding dense or dry.

Swap the onion

How well each one fits the dish's main ingredients (meat, bread, cream, egg, butter):

  1. Asparagusfits better
  2. Potatofits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against meat, bread, cream, egg, butter. 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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