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Fricassee of Chickens with Bottoms of Artichokes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Artichoke and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 462 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fricassee of Chickens with Bottoms of Artichokes

Ingredients

Directions

  1. Prepare the bottoms of artichokes, cutting them into pieces.

  2. Add the artichoke pieces to the sauce after passing it.

  3. Keep one bottom whole, cut the edge fancifully, and place it on top.

  4. Fill the whole bottom with a little 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. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Chicken + artichoketop 16% of all pairs
    Smell alikemoderate
    Cooked together313 recipes

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

  3. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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