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Chicken Timbales

A baked chicken mixture shaped in timbale molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and chicken are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,389 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Chicken Timbales

Ingredients

Directions

Prepare the mixture

  1. Grind the chicken breast until very fine.

  2. In a double boiler, combine the bread crumbs with the milk and cook until thick.

  3. Mix in the ground chicken.

  4. Fold in the beaten egg whites.

Bake and serve

  1. Pour the mixture into timbale molds.

  2. Place the molds in a baking dish filled with hot water and bake for 15 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. Milk + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + chickentop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Chicken breast
Provides the main protein that sets into a firm, sliceable custard-like body when cooked.
Egg whites
Trap air when beaten, giving the timbale a light, delicate structure as it sets.
Bread crumbs
Absorb liquid and thicken with the milk, helping bind the mixture and keep it moist.
Milk
Adds moisture and, cooked with the crumbs, forms a thick base that keeps the timbale tender.

The step that matters

Fold in the beaten egg whites. Egg whites hold air that expands and sets during baking, giving lightness. Stirring them in vigorously deflates the foam, leaving a dense, heavy timbale.

“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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