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Chicken or Veal Cream

A steamed custard made from finely chopped chicken or veal, cream, egg, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,241 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chicken or Veal Cream

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the mixture

  1. Chop the meat finely and pound it.

  2. Season the meat, then add the yolk of the egg and the whipped cream.

  3. Stir in the whisked egg white until frothy.

Steam

  1. Pour the mixture into small, well-buttered molds.

  2. Steam gently for about 15 minutes.

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 + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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 or veal cutlet
Provides the main body and protein that sets into a firm, sliceable texture when steamed.
Cream
Adds moisture and richness, keeping the cooked mixture tender rather than dry.
Egg
Binds the meat and cream together, and the whisked white adds lightness as it sets.

The step that matters

Steam gently for about 15 minutes. Egg proteins set at moderate heat. Steaming too hard or too long can make the mixture rubbery, full of holes, or watery, so keep the heat low and steady.

“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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