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Chickens Sauted a LA Sherman

A dish of sautéed chicken served with a Madeira and Espagnole sauce, coated in jelly and garnished with truffles, mushrooms, and ham.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chickens Sauted a LA Sherman

Ingredients

Directions

Prepare the mold

  1. Incrust a fancy border mold with chopped ice, decorating it with truffles and egg white.

  2. Coat the decoration with a thick layer of jelly and fill the center with tongue, mushrooms, ham, and truffles.

  3. Pour the chicken sauce over the filling and let it cool, then mask with more jelly.

Cook the chicken and sauce

  1. Cut up the chickens, ensuring they are well cleaned and singed.

  2. Sauté two wings and two legs from each chicken in butter until golden, then drain the butter.

  3. Detach the glaze with Madeira wine and Espagnole sauce, reducing it to perfection.

  4. Mix in dissolved isinglass with a little broth until the sauce thickens slightly.

  5. Strain the sauce, reserving some, and mix the rest with tongue, mushrooms, truffles, and ham.

Assemble and serve

  1. Unmold the border and dress the cooled chicken inside it, covering with the remaining sauce.

  2. Garnish with jelly croutons and keep the dish in the refrigerator.

  3. Cover entirely with nearly cold jelly and decorate with fancy paper frills 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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Chicken + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

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

  3. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Chickens
Provide the main meat, which is browned in butter and then set in the chilled dish.
Isinglass
Sets the sauce into a firm, sliceable gel as it cools.
Madeira wine
Adds depth and sweetness to the sauce as it reduces with the glaze.
Espagnole sauce
Forms the rich, thickened base of the sauce that coats the meat and filling.
Butter
Browns the chicken pieces, adding fat for color and a nutty flavor.
Jelly
Coats and decorates the mold, giving a glossy, cold-set finish.

The step that matters

Dissolve and mix the isinglass into the sauce. Isinglass is a gelatin-like setting agent. It must be fully dissolved in warm broth and stirred evenly into the sauce, or the jelly will set unevenly or fail to hold its shape when unmolded.

“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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