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Timbale of Tongue with Sauce

A molded dish of smoked boiled tongue and raw chicken breast mixed with flour, egg whites, cream, and spices, baked and served.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Timbale of Tongue with Sauce

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 mixture

  1. In a mortar, pound the smoked boiled tongue and raw chicken breast until smooth.

  2. Stir in the flour, egg whites, cream, red coloring, salt, pepper, and cayenne.

  3. Press the mixture through a purée sieve.

  4. Fold in the whipped cream.

Fill and bake

  1. Grease a mold and decorate the bottom with pieces of truffles.

  2. Fill the mold with the tongue and chicken mixture.

  3. Cover with buttered paper.

  4. Place the mold in a pan of water and bake in a 350°F (175°C) oven for 30 minutes.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

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

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

Flour and butter 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

What each ingredient does

Smoked boiled tongue
Provides the main meaty body and flavour of the timbale.
Raw chicken breast
Its protein sets during baking, helping the pounded mixture hold together as a firm custard-like loaf.
Egg whites
Coagulate on heating, setting the mixture and giving it a light, firm structure.
Cream
Adds moisture and richness, keeping the timbale tender rather than dry.
Whipped cream
Folded in at the end to lighten the mixture and add air for a softer texture.
Flour
Thickens the mixture and helps it hold its shape when sliced.

The step that matters

Pressing the mixture through a purée sieve. Passing the mixture through a sieve breaks up fibres and lumps so the timbale sets smooth and even. Skipping it can leave a grainy, uneven texture after baking.

“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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