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Chicken Souffle

A steamed chicken soufflé made with minced meat, butter, eggs, cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream 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 ↓

Chicken Souffle

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the mixture

  1. Pass the raw chicken meat through a mincing machine or finely shred it with a knife.

  2. Pound the meat in a mortar with the egg and butter.

  3. Season well and rub through a sieve.

  4. Whip the cream slightly and stir it into the sieved meat.

  5. Gently fold in the stiffly whipped egg white.

Steam and serve

  1. Place the mixture in a well‑buttered souffle mold, cover with buttered paper, and steam gently for 40 minutes.

  2. Turn out and serve with white sauce poured over.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Raw chicken or veal
Provides the main protein that sets into the soufflé's body when cooked.
Egg white
Whipped to stiff foam, it traps air and gives the soufflé its lift and lightness.
Whole egg
Binds the pounded meat together and helps it set into a cohesive structure.
Cream
Adds moisture and richness, keeping the mixture tender rather than dry.
Butter
Adds fat for a rich, tender texture and helps prevent sticking in the mold.

The step that matters

Folding in the egg white. Stiffly whipped egg white holds air that gives lift. Stirring it vigorously deflates the foam, so fold gently and keep the mixture airy.

“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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