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Chicken, Puree Of, with Rice

A creamy chicken and ham puree served over rice in scallop shells, garnished with truffle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken, Puree Of, with Rice

5 or 6 scallop shells

Ingredients

Directions

Prepare the rice

  1. Blanch the rice and drain it well.

  2. Cover the rice with white stock and cook gently until tender and dry.

Make the chicken purée

  1. Pound the chicken and ham until smooth, adding a little stock gradually.

  2. Pass the mixture through a wire sieve.

  3. Stir in the cream and season to taste.

  4. Heat thoroughly while stirring, adding stock until the mixture is thick like cream.

Assemble and serve

  1. Turn the mixture into 5 or 6 well-buttered scallop shells.

  2. Arrange the rice to form a narrow border and sprinkle with truffle before serving.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  3. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

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

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

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

  5. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Rice
Forms the soft, tender border that frames the smooth purée.
Cooked chicken
Provides the main body and protein of the smooth purée.
Cooked ham
Adds savoury flavour and depth to the chicken purée.
Cream
Adds richness and a silky, smooth texture to the purée.
White stock
Moistens the purée and adjusts it to a thick, creamy consistency.

The step that matters

Heating the purée while stirring. Heating while stirring keeps the smooth purée from scorching or setting lumpy on the base of the pan. Adding stock gradually lets you reach a thick, creamy consistency without making the mixture too loose.

“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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