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Chicken Scallop

Chicken scallop is a baked chicken dish coated in breadcrumbs and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread 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 ↓

Chicken Scallop

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Heat the soup or drawn butter in a saucepan.

  2. Stir in the chicken pieces and bring to a boil.

  3. Pour the mixture over the beaten egg.

Assemble and bake

  1. Cover the bottom of a bake dish with fine bread crumbs.

  2. Pour the chicken mixture into the dish, season well, and sprinkle more crumbs on top.

  3. Dot the surface with butter and cover the dish.

  4. Bake at 350°F (175°C) for 30 minutes, then uncover and brown quickly.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 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

Cold boiled chicken
Forms the main body of the dish and gives it its substance.
Soup or drawn butter
Provides moisture and richness that keeps the chicken from drying out.
Beaten egg
Sets when heated, binding the chicken mixture into a cohesive custard-like filling.
Fine bread crumbs
Form a crisp, browned topping and help absorb excess moisture.

The step that matters

Pour the chicken mixture over the beaten egg. The hot mixture must be poured gradually while stirring the egg, or the egg may scramble in lumps instead of blending into a smooth, evenly setting binder.

“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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