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Souffle of Minced Fowl

A souffle made with minced fowl, cream, butter, eggs, and salt, baked until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter 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 ↓

Souffle of Minced Fowl

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Pound the cold fowl very finely.

  2. Mix the fowl with cream, butter, and salt.

  3. Heat the mixture in a pan over low heat until warm.

Bake

  1. Add the beaten eggs and mix lightly.

  2. Transfer the mixture to a dish and bake in a 350°F (175°C) oven until firm.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: acetic acid (sour, vinegar).

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

Fowl
Provides the protein that sets into the soufflé's structure when heated.
Eggs
Set on heating to give the soufflé its firm, lightly aerated structure.
Cream
Adds moisture and richness, keeping the mixture soft and tender.
Butter
Adds fat for a smooth texture and rich flavour.

The step that matters

Add the beaten eggs and mix lightly. Overmixing after the eggs go in knocks out the air and can make the soufflé dense. Gentle folding keeps the mixture light so it rises and sets evenly in the oven.

“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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