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Timbales a LA Moelle De Boeuf

A tin cake made with chicken, white sauce, cream, egg, and beef marrow, steamed and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Timbales a LA Moelle De Boeuf

Ingredients

Directions

Prepare the mixture

  1. Pound the chicken, panada, egg, and seasoning together.

  2. Pass the mixture through a fine sieve.

  3. Carefully stir in the white sauce and cream.

Fill and steam

  1. Grease your tins and fill them with the mixture.

  2. Place a slice of marrow in the center of each tin.

  3. Cover and steam for 10 minutes.

  4. Serve with good sauce 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 + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Chicken
Provides the main protein that sets into a firm, tender body when steamed.
Egg
Binds the mixture and helps it set into a firm, sliceable texture.
Beef marrow
Melts during steaming, adding richness and moisture to the timbale.
Cream
Adds moisture and a smooth, delicate texture to the mixture.
White sauce
Adds moisture and softness, keeping the timbale tender rather than dry.

The step that matters

Passing the mixture through a fine sieve. Sieving breaks down fibers and lumps so the mixture becomes smooth and even, which gives a fine, uniform texture once set.

“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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