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Filling for Sandwiches

A chilled sandwich filling made with cold boiled chicken, eggs, butter, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Filling for Sandwiches

Ingredients

Directions

  1. Chop the cold boiled chicken very fine.

  2. In a bowl, combine the chopped meat with salt and pepper.

  3. Mash the yolks of the hard boiled eggs in a separate bowl.

  4. Add melted butter to the egg yolks and beat well.

  5. Gradually mix in the cream or milk until smooth.

  6. Stir the egg mixture into the chopped meat mixture.

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

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

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

    Shared aroma: piperonal (bitter, coconut).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Hard boiled egg yolks
Mashed yolks with butter and cream form a rich, smooth binder that holds the filling together.
Melted butter
Adds fat that enriches the yolk mixture and keeps the filling moist and smooth.
Cream or milk
Adds moisture that loosens the yolk mixture so it spreads evenly and stays soft.
Cold boiled chicken
Provides the main body and savoury flavour of the filling.

The step that matters

Mix in the cream or milk gradually until smooth. Adding liquid slowly lets the fat and yolk emulsify into a smooth paste; adding it all at once can leave lumps or a loose, separated texture.

“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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