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Artichokes a LA Barigoule

A chilled aspic made from artichoke purée, mayonnaise, aspic, whipped cream, chicken stock, chicken, and green coloring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Artichoke and chicken work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 313 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Artichokes a LA Barigoule

Ingredients

Directions

Prepare the purée

  1. Pass cooked artichoke bottoms through a sieve while hot to make the purée.

Make the mixture

  1. Gradually add mayonnaise, aspic, whipped cream, chicken stock, pounded chicken, and food coloring to the purée.

  2. Stir the mixture over ice until it begins to set.

  3. If the mixture is not firm enough, add more chicken and aspic as needed.

Mould and set

  1. Line the molds with pale green aspic before filling.

  2. Fill molds with the mixture.

  3. Level the surface of the mixture with a palette knife.

  4. Set the molds in a cool place or embed them in ice until cold and firm enough to turn out.

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. Artichoke + chickentop 16% of all pairs
    Smell alikemoderate
    Cooked together313 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Artichoke + creamtop 21% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Cream + chickentop 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

Artichoke bottoms
Provide the main body and flavour of the purée that forms the aspic's base.
Mayonnaise
Adds richness and fat, giving the mixture a softer, creamier texture.
Aspic
Gelatinous base that helps the mixture set firm enough to turn out of the molds.
Whipped cream
Adds fat and air, lightening the texture of the set mixture.
Chicken
Adds protein and substance, giving the mould body and a savoury flavour.

The step that matters

Stir the mixture over ice until it begins to set. Stirring over ice cools the mixture quickly so it thickens evenly; if it sets unevenly or too far, it cannot be poured into the molds smoothly, and if it stays too warm it will not hold its shape when turned out.

“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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