Skip to main content
Main

Chicken Cream

A steamed chicken dish mixed with bread crumbs, milk, butter, cream, and egg white, served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chicken Cream

Ingredients

Directions

Prepare the mixture

  1. Scrape and pound the chicken meat.

  2. Warm the bread crumbs, milk, and butter together.

  3. Combine the warm mixture with the chicken.

  4. Sieve the mixture and stir in the cream and beaten egg white.

Steam and serve

  1. Steam in a buttered mold or basin for 30 minutes.

  2. Turn out and serve with a white sauce.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Chicken
Provides the main protein that sets into a delicate, sliceable body when steamed.
Egg white
Helps bind and set the mixture, giving it structure as it cooks.
Cream
Adds richness and moisture, softening the texture of the finished mixture.
Milk
Adds moisture and softens the bread crumbs into a smooth base.
Bread crumbs
Absorb liquid and add body, helping the mixture hold together.
Butter
Adds fat for flavour and a tender, smooth texture.

The step that matters

Sieve the mixture. Sieving breaks down fibres and lumps in the pounded chicken, producing a smooth, fine texture. Skipping it leaves a coarse, grainy result once the mixture sets.

“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.

More chicken cream recipes

Soup 27Sauce 6 See all 18 →

You might also like

Brown BreadBrown Bread461 recipesChicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes