Skip to main content
Main

Timbales De Volaille

A French dish of chicken, ham, mushrooms, and truffle formed into timbales and steamed with marrow and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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 ↓

Timbales De Volaille

Ingredients

Directions

Prepare the mixture

  1. Combine the chicken, panada, egg, and seasonings in a bowl and pound together.

  2. Pass the mixture through a fine sieve.

  3. Stir in the white sauce and cream carefully.

Fill and steam

  1. Grease your timbale molds and fill them with the mixture.

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

  3. Cover the molds.

  4. Steam for 10 minutes.

Serve

  1. Serve with a good sauce around the timbales.

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. Beef + chickentop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

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

  3. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

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

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

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

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

What each ingredient does

Egg
Binds the chicken mixture so it holds its shape when steamed.
Cream
Adds moisture and a softer, silkier texture to the set mixture.
Panada
Adds body and helps keep the timbale mixture tender and moist.
Cooked chicken breast
Provides the main protein that sets into the timbale structure.
Beef marrow
Melts during steaming, adding richness and moisture to the centre.

The step that matters

Passing the mixture through a fine sieve. Sieving breaks down fibres and lumps so the mixture becomes smooth and fine-textured. Skipping it leaves a grainy timbale that will not set evenly.

“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.

You might also like

Chicken BrothChicken Broth257 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesChicken SoupChicken Soup156 recipes