Skip to main content
Main

Pulpton of Chicken, Rabbits, &C

A layered meat terrine made with suet paste, chicken, sweetbread, mushrooms, artichoke bottoms, truffles, morels, and light forcemeat, baked and finished with a cullis.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
Jump to recipe ↓

Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Pulpton of Chicken, Rabbits, &C

Ingredients

Directions

Prepare the crust

  1. Melt the chopped veal suet or beef marrow in a stewpan over a fire until lukewarm.

  2. Mix the melted fat with flour and a little water to form a paste; knead well.

  3. Grease a mould with fresh butter and line it with vermicelli.

  4. Roll the paste to ½ inch thick and cover the mould with it.

Fill and bake

  1. Layer the bottom with chicken, sweetbread, mushrooms, artichoke bottoms, truffles, and morels.

  2. Add a layer of light forcemeat and cover it with more paste, sealing well.

  3. Brush the top with egg and bake gently.

Finish and serve

  1. Once baked, turn it out of the mould, make a small hole in the top, and pour in a good cullis.

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

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

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

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

  3. Flour + artichoketop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Mushroom + artichoketop 8% of all pairs
    Smell alikemoderate
    Cooked together447 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

Veal suet or beef marrow
Melted fat that enriches the paste and adds moisture and richness to the crust.
Flour
Forms the paste with the melted fat, giving the crust structure that holds the filling.
Chicken
Provides the main cooked meat, which firms up and holds its shape during gentle baking.
Sweetbread
Adds a tender, delicate texture to the filling.
Truffles
Contribute a strong earthy aroma to the filling.
Light forcemeat
Binds the layers together and adds a soft, moist texture inside the terrine.

The step that matters

Sealing the paste over the filling. If the paste is not sealed well, juices and steam can escape during gentle baking, leaving the filling dry and the crust prone to splitting.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes