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Timbale Froide a LA Toulouse

A chilled molded dish of minced chicken and ham with cream, aspic, and seasonings, garnished with truffle and cucumber.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Timbale Froide a LA Toulouse

Ingredients

Directions

Prepare the mold

  1. Line a plain mold with aspic jelly and decorate with truffle and cucumber.

  2. Mix 2 tablespoons of cream with liquid aspic jelly to create a cream lining.

Make the filling

  1. Pass the cooked chicken and ham through a mincer, then pound with white sauce, anchovy, and seasonings.

  2. Stir in the aspic and fold in the whipped cream.

  3. When the mixture is almost set, pour it into the decorated mold.

Unmould and garnish

  1. Once set, turn out the timbale and garnish with chopped aspic and crimped cucumber.

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 + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cucumber + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together5,991 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Truffle + hamtop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Truffle + chickentop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

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

What each ingredient does

Cooked chicken
Provides the main meaty body and savory flavor of the filling.
Ham
Adds salty, savory flavor and a firm meaty texture to the filling.
White sauce
Binds the pounded meats into a smooth, spreadable mixture.
Double cream
Whipped into the filling, it adds richness and a light, airy texture.
Aspic jelly
Gelatin sets as it cools, giving the timbale its firm shape and glossy finish.
Anchovy
Adds concentrated salty, savory depth to the filling.

The step that matters

Pour the filling when it is almost set. If the mixture is still too liquid it will disturb the decoration and blend into the lining; if it has set too far it will not fill the mold evenly. Gelatin firms as it cools, so timing controls both the clean layers and the smooth shape.

Swap the cucumber

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Onionfits better
  4. Cucumberthe original

Fit is the average pairing score against truffle, cream, chicken, ham, sauce, anchovy, 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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