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Darioles of Chicken

A steamed chicken mixture of minced chicken, breadcrumbs, eggs, cream, and seasonings, served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Darioles of Chicken

Ingredients

Directions

Prepare the mixture

  1. Pound the chicken or pass it through a mincing machine.

  2. Add the egg, pepper, and salt to the chicken.

  3. Stir in the bread crumbs, then fold in the whipped egg white and whipped cream.

Cook and serve

  1. Place the mixture in small buttered molds and cover with greased paper.

  2. Steam for twenty minutes.

  3. Serve with white sauce or egg sauce.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

    Shared aroma: piperonal (bitter, coconut).

  5. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Raw chicken
Forms the main body of the darioles once pounded or minced.
Egg
Binds the chicken mixture so it holds its shape when steamed.
Egg white
Whipped to add air, lightening the texture as it sets.
Cream
Whipped and folded in to add moisture and a tender, soft texture.
Bread crumbs
Absorb moisture and help give the mixture body.

The step that matters

Fold in the whipped egg white and cream gently. Whipped egg white and cream hold air that gives the darioles a light texture. Stirring vigorously deflates them, leaving a dense result after steaming.

“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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