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Chaud Froid of Chicken

A chilled chicken dish served with a white sauce, cream, aspic jelly, mayonnaise sauce, and mixed vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chaud Froid of Chicken

Ingredients

Directions

Make the sauce

  1. Prepare 1 pint of white sauce in a saucepan.

  2. Heat the sauce until it boils.

  3. Stir the sauce until it is reduced to ½ cup.

  4. Add ½ cup of cream and stir until it just boils.

  5. Strain the sauce through a tammy sieve into a basin.

  6. Stir in 2 tablespoons of aspic jelly until well combined.

Coat and set the chicken

  1. Take a cold roast chicken and cut it into even pieces, removing the skin.

  2. Dip each piece of chicken in the sauce, ensuring they are well coated.

  3. Place the coated chicken pieces on a drainer until the sauce sets.

Serve

  1. Serve the chicken arranged on chopped aspic jelly with mixed vegetables.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked 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

White sauce
Forms the creamy coating that clings to the chicken and sets into a smooth layer.
Cream
Adds richness and a smoother, silkier texture to the sauce.
Aspic jelly
Gelatin-based setting agent that helps the coating firm up as it cools.
Chicken
Main protein; its cold, cooked meat is the base for the coated dish.

The step that matters

Strain the sauce before adding the aspic. Straining removes lumps and bits so the coating is smooth. Aspic should be stirred in while the sauce is still warm but not hot, so it dissolves evenly and sets without clumps or a grainy finish.

“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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