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Chaud Froid of Chicken

A chilled chicken dish served with a reduced white sauce, cream, and aspic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chaud Froid of Chicken

Ingredients

Directions

Make the sauce

  1. Heat the white sauce in a saucepan until it reduces to ¼ cup.

  2. Add the cream and stir until just boiling.

  3. Pass the mixture through a fine sieve into a basin.

  4. Stir in the aspic jelly until well combined.

Coat the chicken

  1. Cut the cold chicken into even pieces.

  2. Remove the skin from each piece.

  3. Trim each piece.

  4. Dip each piece of chicken in the sauce, ensuring they are well coated.

  5. Place the coated chicken pieces on a drainer until the sauce sets.

Serve

  1. Arrange the chicken pieces on a serving platter with chopped aspic.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

White sauce
Reduced to a thick coating that clings to the chicken and sets as a smooth layer.
Cream
Adds richness and smoothness, softening the sauce's flavour and texture.
Aspic jelly
Gelatine-based setting agent that firms the coating so it holds its shape when chilled.
Chicken
Cooked meat that forms the base of the dish, carrying the chilled, glossy coating.

The step that matters

Stir in the aspic jelly until well combined. Aspic is gelatine-based and sets as it cools. If the sauce is too hot or the aspic is not fully dissolved and mixed in, the coating can set unevenly or stay soft, so it may not cling and firm properly on the chicken.

“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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