Skip to main content
Main

Chicken Patties

Chicken patties made with boiled chicken, ham, mushrooms, truffle, and béchamel sauce, baked in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓
Chicken Patties

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Patties

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Chop the chicken and ham into small pieces.

  2. Dice the mushrooms and truffle.

  3. Mix the chicken, ham, mushrooms, and truffle together.

Make the cases

  1. Roll out the puff pastry and cut out 9 or 10 patty cases.

  2. Use a smaller cutter to mark the centers for the lids.

  3. Bake the cases in a 400°F (200°C) oven for about 25 minutes.

  4. Scoop out the soft inside of the baked cases and keep the lids.

Fill and serve

  1. In a saucepan, heat the Béchamel sauce and stir in the chicken mixture.

  2. Season with salt, pepper, and lemon juice, and heat until hot.

  3. Fill the pastry cases with the mixture, place the lids on top, and serve garnished with parsley.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  5. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Cold boiled chicken
Forms the main body of the filling, giving it bulk and a meaty bite.
Béchamel sauce
Binds the chicken and mushrooms into a creamy, spoonable filling.
Puff pastry
Bakes into flaky, layered cases that hold the filling and add crispness.
Button mushrooms
Add earthy flavour and a soft, moist texture to the filling.
Cooked ham
Adds salty, savoury flavour that complements the chicken.

The step that matters

Scoop out the baked cases. Puff pastry is thin and fragile when hot from the oven. Removing the soft inside gently, without tearing the walls, keeps the cases crisp and sturdy enough to hold the filling.

“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.

You might also like

Chicken BrothChicken Broth257 recipesLemon SauceLemon Sauce236 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes