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Souffle of Minced Fowl

A baked soufflé made from minced fowl, cream, butter, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Souffle of Minced Fowl

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.

Make the base

  1. In a pan, combine the pounded fowl, cream, butter, and salt.

  2. Heat the mixture over low heat until warm, stirring constantly.

Bake

  1. Remove from heat and gently fold in the beaten eggs.

  2. Transfer the mixture to a baking dish.

  3. Bake in a preheated oven at 350°F (175°C) until firm.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Fowl white
Provides the main protein that sets into a firm, tender body when heated.
Eggs
Set on heating and give the soufflé its structure and lift.
Butter
Adds richness and a smooth, moist texture to the mixture.
Cream
Adds moisture and softness, keeping the mixture tender as it sets.

The step that matters

Folding in the eggs. Eggs set when heated, so folding them in gently over low heat, off the burner, keeps air and texture intact. Overmixing or overheating can deflate the mixture and make it tough or grainy.

“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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