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White Fricassee of Chicken

A white chicken fricassee served over biscuit slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and biscuit match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 889 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

White Fricassee of Chicken

Ingredients

Directions

Cook the chicken

  1. Cover the cut-up chicken with boiling water and simmer until tender.

  2. In a bowl, mix the flour with cold milk until smooth.

Make the fricassee

  1. Add the sweet cream, salt, and pepper to the chicken.

  2. Stir in the flour mixture and let it boil.

Serve

  1. Pour the fricassee over nicely arranged biscuit slices on a platter.

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. Flour + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together889 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + biscuittop 15% of all pairs
    Smell alikemoderate
    Cooked together1,235 recipes

    Shared aroma: octanal (fat, soap).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Chicken
Provides the main protein and savory flavor of the stew-like dish as it simmers.
Flour
Thickens the liquid into a smooth sauce as it comes to a boil.
Sweet cream
Adds richness, body, and a mild sweetness to the sauce.

The step that matters

Stirring in the flour mixture. Flour mixed with cold milk first avoids lumps. Adding it to hot liquid unevenly can clump, so stir well and let it boil to cook out the raw flour taste and fully thicken the sauce.

“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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