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Chicken Consomme with Oysters

A clear chicken consommé enriched with oysters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oyster and egg are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chicken Consomme with Oysters

Ingredients

Directions

Prepare the oysters

  1. Wash the oysters and parboil them in their own liquor.

  2. Remove the oysters and add the oyster liquor to the chicken stock.

Clear and finish the consommé

  1. Clear the stock by using the egg whites and egg shells.

  2. Reheat the stock and add the parboiled oysters.

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. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  2. Oyster + chickentop 16% of all pairs
    Smell alikemoderate
    Cooked together972 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Egg whites and shells
Trap particles as they set, clarifying the stock into a clear consommé.
Oyster liquor
Adds concentrated oyster flavour to the chicken stock.
Small oysters
Provide the main seafood flavour and texture in the finished consommé.

The step that matters

Clearing the stock with egg whites and shells. If the stock boils while the egg raft is forming, the proteins break up and cloudiness returns. Heating slowly and gently lets the raft rise and trap the fine particles, leaving a clear consommé.

“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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