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Chaud-froids and Jellied Dishes

A chicken cooked in broth, finished with a white sauce thickened with egg yolks and gelatin, served with a clear jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chaud-froids and Jellied Dishes

Ingredients

Directions

Poach the chicken

  1. Clean and truss the chicken, then tie a piece of fat pork over the breast.

  2. Place the chicken in a saucepan with chopped carrots, onion, cloves, bay leaf, and sweet herbs.

  3. Fill with cold white broth or water, bring to a rapid boil, and skim.

  4. Reduce heat and cook gently until the chicken is tender, about 30 minutes or more.

Make the sauce

  1. Prepare 1 quart of White Sauce using the strained broth from the chicken.

  2. When the sauce is boiling, gradually beat it into a bowl with 4 beaten egg yolks.

  3. Add lemon juice, nutmeg, salt, mushroom juice, and butter to the sauce.

  4. Return the sauce to the heat, stirring constantly, and add 5 washed leaves of gelatine until dissolved.

  5. Strain the sauce through a fine strainer into a bowl and let it cool.

  6. Once almost cold, beat in ½ pint of whipped cream and set aside to cool but not harden.

Finish and serve

  1. Prepare a plain, clear jelly using standard proportions and let it cool without hardening.

  2. Prepare a large flat platter, sprinkling the surface with drops of good sweet oil.

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 + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Egg yolks
Thicken the white sauce and enrich its texture as they set with gentle heat.
Gelatine
Sets the sauce so it holds its shape when cooled.
Whipped cream
Adds lightness and a smooth, airy texture to the cooled sauce.
Butter
Adds richness and a smooth, glossy mouthfeel to the sauce.
Chicken
Provides the main cooked meat and the broth used to make the sauce.

The step that matters

Beating the yolks into the hot sauce. Adding hot sauce to yolks too quickly, or heating them too hard, can scramble the eggs. Pouring slowly while beating tempers the yolks so the sauce thickens smoothly.

Swap the lemon

How well each one fits the dish's main ingredients (chicken, pork, carrot, onion, clove, sauce, egg):

  1. Avocadofits better
  2. Coconutfits better
  3. Limefits about as well
  4. Lemonthe original

Fit is the average pairing score against chicken, pork, carrot, onion, clove, sauce, egg. 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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