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Chicken Cream

A creamy chicken dish with truffles and white sauce, steamed in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chicken Cream

Ingredients

Directions

Prepare

  1. Pound the chicken, butter, egg, and seasoning together and pass through a wire sieve.

  2. Whip the cream until thick and light, then mix it with the chicken mixture.

Mould and steam

  1. Ornament the bottom of a plain mold with truffles and pour in the chicken cream mixture.

  2. Cover with buttered paper and steam for half an hour.

Serve

  1. Serve with rich white sauce around the dish.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chicken breast
Provides the main protein that forms the set body of the cream.
Egg
Binds the mixture and helps it set firm when steamed.
Cream
Adds moisture and a light, smooth texture once whipped and folded in.
Butter
Adds fat for richness and a smoother mouthfeel.

The step that matters

Whipping the cream and folding it in. Cream must be whipped only until thick and light, then folded gently. Overwhipping turns it grainy and can cause it to separate, while underwhipping leaves the mixture loose and less airy.

“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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