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Chicken Alb

Parboiled chicken stuffed with a cream and butter mixture, baked and served with cream sauce.

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 ↓

Chicken Alb

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the chicken

  1. Parboil the chicken, then remove the breast and merrythought.

  2. Mince the meat finely with double the amount of chicken or veal.

  3. Add a little salt and mix with cream to form a paste.

Make the filling

  1. In a saucepan, combine the minced meat with butter and ½ cup of cream.

  2. Cook on low heat for 10 minutes, stirring carefully.

Bake and serve

  1. Lard the chicken and place it in a preheated oven at 400°F (200°C) for 10 minutes.

  2. Add the minced meat to the chicken, shaping it into a round breast.

  3. Dust with flour and return to the oven for another 10 minutes.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Chicken
Provides the meat that is minced and shaped into the dish's body.
Cream
Adds moisture and richness, binding the minced meat into a smooth paste.
Butter
Adds fat and richness to the minced filling, improving its texture and flavour.

The step that matters

Cook the minced filling on low heat. Gentle heat with careful stirring keeps the cream and butter from separating or scorching, so the filling stays smooth and cohesive.

“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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