Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Souffle De Puree De Volaille
Ingredients
Directions
Make the base
Make a thick purée of poultry, adding 2 oz. of butter.
Stir the mixture over heat until warm.
Make the soufflé
Beat the yolks and whites of 4 to 6 eggs separately.
Mix the eggs lightly into the warm purée.
Transfer the mixture to a dish and bake in the oven until firm.
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.
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Whites trap air for lift, while yolks enrich the purée and help it set.
- Butter
- Adds fat for richness and a smoother, more tender texture.
- Poultry purée
- Forms the thick, flavourful body that the eggs are folded into.
The step that matters
Mix the eggs lightly into the warm purée. Overmixing deflates the whipped egg whites and knocks out the air that makes the soufflé rise. 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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