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Chaud-froid of Chicken

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chaud-froid of Chicken

Oven, in the book's wordsA quick oven

Ingredients

Directions

  1. Melt the gelatine in half of the cold water and let it stand for 10 minutes.

  2. In a saucepan, combine the stock, vinegar, parsley, black pepper, and half of the salt. Heat until tepid.

  3. Add the gelatine to the stock mixture.

  4. In a bowl, beat the egg whites and mix with the remaining cold water.

  5. Pour the egg mixture into the stock and whisk until it boils.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. White pepper + parsleytop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Swap the white pepper

How well each one fits the dish's main ingredients (butter, flour, milk, cream, vinegar, parsley, egg):

  1. Nutmegfits better
  2. Tarragonfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against butter, flour, milk, cream, vinegar, parsley, egg. Candidates are from the same food group and used in at least 100 recipes.

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