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Cold Chicken Cutlets

Cold chicken cutlets made with cooked chicken, ham, mushrooms, truffle, béchamel, gelatine, and sauces, served chilled with salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Cold Chicken Cutlets

Ingredients

Directions

Make the filling

  1. Melt the gelatine in the béchamel sauce.

  2. Add the chopped chicken, ham, mushrooms, truffle, salt, and pepper.

  3. Spread the mixture on a plate to cool and shape into cutlets.

Coat and serve

  1. Coat the cutlets twice with chaudfroid sauce.

  2. Decorate and baste with aspic.

  3. Serve with salad in the center and chopped aspic around.

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 + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Pepper + cherviltop 9% of all pairs
    Smell alikemoderate
    Cooked together867 recipes

    Shared aroma: estragole (anise, licorice).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 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

Gelatine
Sets the béchamel so the mixture holds its cutlet shape when cool.
Béchamel sauce
Binds the chopped meats and mushrooms into a moist, cohesive filling.
Cooked chicken
Provides the main meaty body of the cutlets.
Cooked ham
Adds savoury, salty flavour to the filling.
Chaudfroid sauce
Forms a smooth, glossy coating that carries the decoration.
Aspic jelly
Sets into a clear glaze that gives the cutlets a glossy finish.

The step that matters

Coat the cutlets twice with chaudfroid sauce. The first coat needs to set before the second is applied; if the cutlets are warm or the sauce is too thin, it runs and leaves an uneven surface.

Swap the chervil

How well each one fits the dish's main ingredients (chicken, ham, mushroom, truffle, sauce, pepper):

  1. Thymefits better
  2. Garlicfits better
  3. Marjoramfits better
  4. Chervilthe original

Fit is the average pairing score against chicken, ham, mushroom, truffle, sauce, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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