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Chicken Patties

Chicken patties made with boiled chicken, ham, mushrooms, truffle, lemon, Bechamel, puff pastry, garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chicken Patties

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Patties

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Chop the chicken and ham into small pieces.

  2. Dice the mushrooms and truffle.

  3. Mix the chicken, ham, mushrooms, and truffle together.

Bake the cases

  1. Stamp out 9 or 10 patty cases from the puff pastry and mark the centers with a smaller cutter to form lids.

  2. Bake in a 400°F (200°C) oven for about 25 minutes.

  3. Scoop out the soft inside of the baked cases, keeping the lids intact and warm.

Make the filling and serve

  1. In a saucepan, heat the Bechamel sauce and add the chicken mixture, seasoning with salt, pepper, and lemon juice.

  2. Stir the mixture over heat until thoroughly hot.

  3. Fill the pastry cases with the mixture, place the lids on top, and serve garnished with fresh or fried parsley.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  5. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

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

What each ingredient does

Cold boiled chicken
Forms the main body of the filling, giving the patties their substance and bite.
Bechamel sauce
Binds the chopped filling together and adds moisture and creaminess.
Cooked ham
Adds salty, savoury flavour to the filling.
Button mushrooms
Add earthy flavour and soft, moist texture to the filling.
Truffle
Adds a strong, aromatic earthy flavour to the filling.
Puff pastry
Bakes into flaky, crisp layers that hold the filling.

The step that matters

Scoop out the baked cases gently. Puff pastry is fragile while hot, and tearing the walls or lids lets the filling leak. Keeping the lids intact and warm helps the cases hold their shape and look neat when filled.

“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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