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Chaud Froid of Chicken

Cold chicken pieces served in a chilled white sauce with aspic and mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chaud Froid of Chicken

Ingredients

Directions

Make the sauce

  1. In a saucepan, heat ½ pint of white sauce until it boils, stirring until reduced to ¼ pint.

  2. Add ½ cup of cream and stir until it just boils.

  3. Pass the mixture through a tammy sieve into a basin.

  4. Stir in 2 tablespoons of aspic jelly.

Coat and set the chicken

  1. Cut a cold roast chicken into even pieces, removing the skin and trimming each piece.

  2. Dip the chicken pieces in the sauce, ensuring they are well coated.

  3. Place the chicken on a drainer over a dish and let the sauce set on each piece.

Serve

  1. Arrange the chicken pieces on chopped aspic jelly in a circle for serving.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

What each ingredient does

White sauce
Forms the creamy coating that clings to each piece of chicken and sets around it.
Cream
Adds richness and a smoother, silkier texture to the sauce.
Aspic jelly
Sets into a gel that firms the sauce coating and supports the chicken when chilled.

The step that matters

Reducing the white sauce and letting the coating set. Reducing concentrates the sauce so it coats thickly rather than running off. Letting it set on a drainer lets the cold gel firm into an even layer; coating warm or unset sauce leaves thin, slipping patches.

“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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