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Salpicon of Eqqs in Casseroles, Patty-shells, Etc

A chilled egg mixture poached in molds, sliced and served in various cases with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Salpicon of Eqqs in Casseroles, Patty-shells, Etc

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the custard

  1. Beat the egg whites and yolks separately until well broken up.

  2. Add the cream, chicken broth, salt, and pepper.

  3. Strain into two well-buttered molds.

  4. Poach in a moderate oven at 350°F (175°C) until the centers are firm.

Cut and serve

  1. Unmold when cold.

  2. Cut into thin slices.

  3. Stamp out into figures.

  4. Cut into figures.

  5. Reheat with truffles and smoked tongue in Bechamel, velouté, or supreme sauce.

  6. Serve in patty-shells, Swedish timbale cases, or paper cases.

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

    Shared aroma: piperonal (bitter, coconut).

  2. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Cream + chickentop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

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

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + chickentop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

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

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

Egg whites
Set and firm up when poached, giving the custard its structure.
Egg yolks
Add richness and a smooth, tender texture to the set custard.
Thin cream
Adds fat and moisture, keeping the custard tender rather than rubbery.
Chicken broth
Adds moisture and savory flavor to the egg mixture.

The step that matters

Poach until the centers are firm. Egg proteins set with gentle heat; overcooking at too high a temperature makes the custard tough, pitted, or watery, so the centers should be checked carefully rather than rushed.

“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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