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Darioles of Chicken

A steamed small casserole of chicken, ham, mushrooms, and truffle bound with sauce, served with béchamel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Darioles of Chicken

Ingredients

Directions

Prepare the molds

  1. Grease and dust small dariole molds with rice flour.

  2. Line the molds with quenelle meat.

Fill and steam

  1. In a bowl, combine chicken, ham, mushrooms, truffle, and seasonings; bind with thick white sauce.

  2. Fill the center of the molds with the mixture and cover with quenelle meat.

  3. Steam for about 30 minutes until firm.

Unmould and serve

  1. Carefully unmold and coat with Béchamel sauce.

  2. Decorate with chopped truffle or 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 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

Quenelle meat
Forms a smooth, delicate outer case that sets firm when steamed.
Thick white sauce
Binds the chicken, ham and mushroom filling so it holds together when unmolded.
Cooked chicken
Provides the main body and substance of the filling.
Béchamel sauce
Adds moisture and a creamy coating over the unmolded dariole.

The step that matters

Carefully unmold and coat with Béchamel sauce. Steamed quenelle meat is soft and delicate until fully set, so unmolding too early or roughly can tear the shape. Letting it firm properly in the mold helps it release cleanly and keep its form.

Swap the lemon

How well each one fits the dish's main ingredients (meat, chicken, ham, mushroom, truffle, sauce, pepper):

  1. Lemonthe original
  2. Avocadofits about as well
  3. Limefits about as well
  4. Grapefits about as well

Fit is the average pairing score against meat, chicken, ham, mushroom, truffle, sauce, pepper. 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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