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Creamed Chicken in Potato Patties

Potato patties filled with creamed chicken or fish, baked until browned and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Creamed Chicken in Potato Patties

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the potato shells

  1. Stir the beaten egg into the hot mashed potatoes.

  2. Pack the mixture three inches deep in a buttered dish and let it cool.

  3. Carefully turn out the cooled mixture and cut out patties using a scalloped four-inch cutter.

  4. Use a smaller cutter to mark the center of each patty.

Bake and serve

  1. Place the patties on buttered pans, brush with beaten egg yolk, and bake in a moderate oven at 350°F (175°C) until browned.

  2. Before serving, scoop out the center of each patty and fill with creamed chicken or fish, garnishing with parsley.

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. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Mashed potatoes
Forms the main body of the patties and gives a soft, tender texture.
Egg
Binds the mashed potatoes so the patties hold their shape.
Egg yolk
Brushed on top to promote even browning and a glossy finish.

The step that matters

Packing and cooling the potato mixture. The mixture must be packed firmly and allowed to cool so it holds its shape when turned out and cut. Cutting it while still hot and soft can cause the patties to crumble or lose their form.

Swap the parsley

How well each one fits the dish's main ingredients (potato, egg, butter, chicken):

  1. Parsleythe original
  2. Garlicfits about as well
  3. Thymefits about as well
  4. Tarragonfits less well

Fit is the average pairing score against potato, egg, butter, chicken. Candidates are from the same food group and used in at least 100 recipes.

“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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