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Chicken, Stewed

A steamed chicken puree served in a mould, finished with white sauce and optional truffle garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream 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 ↓

Chicken, Stewed

Ingredients

Directions

Prepare the mixture

  1. Pound the cooked chicken in a mortar with butter and egg yolk.

  2. Season the mixture with salt and pepper.

  3. Pass the mixture through a fine sieve.

  4. Whip the cream slightly.

  5. Whisk the egg white until stiff.

  6. Gently fold the cream and egg white into the chicken puree.

Mould and steam

  1. Grease a souffle or Charlotte mould with butter.

  2. Pour the mixture into the mould.

  3. Cover the mould with buttered paper.

  4. Steam gently for 50 minutes or until set.

  5. Fill small dariol moulds and steam for about 25 minutes.

Serve

  1. Serve with white sauce poured over and decorate with finely chopped truffle if desired.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken
Forms the main body of the mousse and gives it its flavour.
Butter
Adds richness and smooth texture to the pureed chicken.
Egg yolk
Enriches the mixture and helps bind it together.
Cream
Adds moisture and a light, tender texture.
Egg white
Whipped to stiff peaks, it lightens the mixture and helps it rise and set.

The step that matters

Folding the cream and egg white into the puree. Whipped egg white and cream hold air that gives the mousse its lightness. Folding gently, rather than stirring, keeps that air from collapsing, so the mixture sets light instead of dense.

“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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