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Souffle of Minced Fowl

A baked dish of minced fowl mixed with cream, butter, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Souffle of Minced Fowl

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the mixture

  1. Pound the cold fowl very fine.

  2. Mix the fowl with cream, butter, and salt.

  3. Heat the mixture in a pan over low heat until warm.

  4. Add the beaten eggs and mix lightly.

Bake

  1. Transfer the mixture to a dish and bake in a 350°F (175°C) oven until firm.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cold fowl
Provides the main protein that forms the body of the soufflé.
Eggs
Set when baked, giving the soufflé its structure and airy lift.
Butter
Adds fat for a rich, tender texture and smooth mouthfeel.
Cream
Adds moisture and richness, keeping the mixture soft and tender.

The step that matters

Add the beaten eggs and mix lightly. Overmixing knocks out the air in the beaten eggs, so the soufflé rises less and bakes up denser. Gentle folding keeps the structure light.

“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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