Why it works: Chicken and veal are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,243 recipes. Both carry 3-butanedione, which smells buttery, creamy. The science ↓
Chaud Froid of Fowl
Ingredients
Directions
Boil the chicken in white veal stock until cooked.
Cut the chicken into neat joints.
Cover the chicken joints with Allemande sauce and set aside to cool and firm.
Garnish and ornament with aspic jelly.
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.
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Chicken + vealtop 13% of all pairsSmell alikemoderateCooked together2,243 recipes
Shared aroma: 3-butanedione (buttery, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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