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Mince Chicken with the Legs Broiled

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 4,513 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mince Chicken with the Legs Broiled

Ingredients

Directions

  1. Remove the fillets from the cold chickens and slice them finely.

  2. Mince the fillets as finely as possible and stir them into the bechamel sauce.

  3. Remove the legs from the chickens and take out the hind bone.

  4. Broil the legs until well browned on each side.

  5. Heat the minced chicken mixture until very hot and pour it into a serving dish.

  6. Place the broiled legs on top and garnish with slices of toast.

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. 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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