Why it works: Artichoke and chicken work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 313 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Macedoines in Cases with Asparagus
Ingredients
Directions
Prepare the mixture
Prepare the purée by passing cooked artichoke bottoms through a sieve while hot.
Gradually mix in the mayonnaise, aspic, whipped cream, chicken stock, pounded chicken, and green coloring.
Stir the mixture over ice until it begins to set.
Add more chicken and aspic if needed.
Mould and chill
Fill molds with the mixture.
Level the surface with a spatula.
Chill in a cave or on ice until firm enough to turn out.
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.
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Artichoke + chickentop 16% of all pairsSmell alikemoderateCooked together313 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Artichoke + creamtop 21% of all pairsSmell alikemoderateCooked together335 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Cream + chickentop 23% of all pairsSmell alikelowCooked together6,241 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Artichoke bottoms
- Provide the main flavour and the smooth, thick body of the purée.
- Mayonnaise
- Adds fat and richness, giving the mixture a smooth, creamy texture.
- Aspic
- Gelatine-based setting agent that firms the mixture as it cools.
- Whipped cream
- Adds fat and air, softening the set and lightening the texture.
- Cooked chicken
- Supplies the savoury protein and body that gives the aspic its substance.
The step that matters
Stirring over ice until it begins to set. Chilling too slowly or too far lets the aspic set unevenly or go lumpy, while stopping too late leaves the mixture too runny to hold its shape in the mould. Stir steadily and watch for the first signs of thickening.
“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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