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Chaud Froid of Chicken

Cold chicken pieces coated in hot white sauce, set with aspic jelly, served with vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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. In a saucepan, heat 2 cups of white sauce until it boils, stirring until reduced to 1 cup.

  2. Add ½ cup of cream and stir until it just boils.

  3. Strain the mixture through a tammy sieve into a basin.

  4. Stir in 2 tablespoons of aspic jelly until well combined.

Coat and set the chicken

  1. Take a cold roast chicken and cut it into even-sized pieces, removing the skin.

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

  3. Place the coated chicken pieces on a drainer over a dish and let them set until firm.

Serve

  1. Serve the chicken pieces arranged on a plate with chopped aspic jelly and mixed vegetables.

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
Forms the creamy base that coats the chicken and gives the dish its body.
Cream
Adds richness and smoothness, softening the flavour and texture of the sauce.
Aspic jelly
Gelatine-based setting agent that helps the sauce firm into a glossy coating on the chicken.
Mayonnaise sauce
Adds fat and richness to the coating sauce for a smooth, creamy mouthfeel.

The step that matters

Reducing the white sauce to 1 cup. Reducing concentrates the sauce so it thickens properly and clings to the chicken. If it is too thin, the coating will run off and not set firm.

“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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