Name: Poulet Decoupe En Chaud-froid
Ingredients: 1 tender chicken; seasoned white stock; white chaud-froid sauce; truffles; pimientos; cucumber rind; aspic; small salad

Why it works: Chicken and truffle work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 756 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Poulet Decoupe En Chaud-froid

Ingredients

Directions

Cook the chicken in seasoned white stock until done, then drain and let cool.
Cut the chicken into neat joints and remove the skin.
Coat each piece with white chaud-froid sauce and place on a wire tray.
Repeat to completely mask each piece with sauce.
Decorate with thinly cut slices of truffle, pimientos, and cucumber rind.
Mask with a thin layer of aspic.
Serve on a bed of small salad.

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.

Chicken + truffletop 13% of all pairs

Smell alikelow

Cooked together756 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Chicken + cucumbertop 17% of all pairs

Smell alikemoderate

Cooked together1,037 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Sauce + cucumbertop 21% of all pairs

Smell alikemoderate

Cooked together1,174 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Truffle + cucumbertop 22% of all pairs

Smell alikelow

Cooked together90 recipes

Shared aroma: nonanal (fat, citrus).
Sauce + truffletop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes