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Chicken Cream

A steamed chicken custard made with ground chicken, cream, butter, eggs, and seasonings.

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

Ingredients

Directions

Prepare the chicken

  1. Pass the chicken meat through a meat grinder twice.

  2. Pound the meat well in a mortar, then add the butter and seasonings.

  3. Incorporate the eggs one at a time, mixing well after each addition.

  4. Rub the mixture through a wire sieve and stir in the cream.

  5. Stir thoroughly until the mixture thickens slightly.

Steam and serve

  1. Steam gently in a well-greased mold for about 45 minutes or longer.

  2. Turn out onto a hot dish, coat with white sauce, decorate, and serve hot.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

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

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

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

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

    Shared aroma: piperonal (bitter, coconut).

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Chicken meat
Provides the main protein that sets into a firm, sliceable body when cooked.
Eggs
Bind the mixture and help it set into a smooth, tender structure when steamed.
Cream
Adds moisture and richness, giving the mixture a softer, silkier texture.
Butter
Adds fat for richness and a smoother mouthfeel in the mixture.

The step that matters

Adding the eggs one at a time. Eggs must be fully blended before the next is added so the mixture stays smooth and emulsified. Adding them all at once can cause curdling or a lumpy texture that will not set evenly during steaming.

“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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