Skip to main content
Main

Macaroni Pudding, Parisian

A baked macaroni dish with chicken, ham, cheese, cream, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Cream and butter 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 ↓

Macaroni Pudding, Parisian

Ingredients

Directions

Prepare

  1. Simmer the macaroni in salted water for 15 minutes. Drain and cut into equal pieces.

  2. Mince the chicken and ham, season with salt and pepper if needed.

Make the pudding

  1. Moisten the minced meat with cream and gravy. Stir in the macaroni.

  2. Add the egg yolks and egg whites, mixing well.

  3. Steam in a buttered mold for 45 minutes.

Serve

  1. Serve with rich veal gravy flavored with onion and tarragon, and more grated cheese.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  4. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Macaroni
Forms the body of the pudding and gives it a firm, sliceable bite.
Egg yolks
Bind the mixture and help it set firm when steamed.
Egg whites
Add lift and help the pudding set with a lighter texture.
Cream
Adds moisture and richness, keeping the pudding tender.
Parmesan cheese
Adds savory, salty flavor and helps bind the mixture.
Chicken
Provides the main meat flavor and substance of the pudding.

The step that matters

Steam in a buttered mold for 45 minutes. Egg proteins set gently with steady heat. Steaming too hard or too long can make the pudding rubbery, while a well-greased mold keeps it from sticking 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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesMeat CroquettesMeat Croquettes52 recipesCheese MakingCheese Making50 recipesMeatballsMeatballs37 recipes