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Chaud Froid of Chicken

A chilled chicken dish served with a white sauce, cream, aspic jelly, mayonnaise, 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 2 cups of white sauce in a saucepan.

  2. Heat the saucepan until the sauce boils, stirring until reduced to 1 cup.

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

  4. Strain the mixture through a tammy sieve into a basin.

  5. Stir in 2 teaspoons of aspic jelly.

Coat and set the chicken

  1. Take a cold roast chicken and cut it into even pieces.

  2. Dip the chicken pieces in the sauce, ensuring they are well coated.

  3. Place the chicken on a drainer over a dish until the sauce sets.

Serve

  1. Serve the chicken pieces on a bed of chopped aspic jelly.

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 pieces and sets around them.
Cream
Adds richness and a smoother, silkier texture to the sauce.
Aspic jelly
Helps the coating set firm and cold, giving the dish its glossy finish.
Chicken
Provides the cooked meat that is coated and served cold.

The step that matters

Reducing the white sauce to 1 cup. Boiling off liquid concentrates the sauce so it becomes thick enough to coat the chicken evenly. If it stays too thin, it will run off rather than set on the meat.

“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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