Skip to main content
Main

Chicken, Ramakins of

Baked chicken served in ramekins with cream, eggs, mushrooms, and truffle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken, Ramakins of

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the chicken

  1. Shred the chicken finely or pass it through a mincing machine.

  2. Pound the chicken in a mortar, adding the yolks of 4 eggs gradually, and season well.

  3. Rub the mixture through a fine wire sieve.

Make the mixture

  1. Whip the cream slightly and whisk the egg whites to stiff peaks.

  2. Fold the whipped cream and egg whites into the chicken puree along with the diced mushrooms and truffle.

Bake and serve

  1. Fill well-buttered ramekin cases three-quarters full with the mixture.

  2. Place the ramekins on a baking sheet and bake in a moderate oven at 350°F (175°C) for about 20 minutes.

  3. Serve in the ramekins with a hot Bechamel or other suitable sauce if desired.

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

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

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

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

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

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

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

  5. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Chicken
Forms the smooth, firm base of the mousse-like custard once pureed.
Cream
Adds moisture and a light, airy texture when whipped and folded in.
Egg yolks
Bind the chicken puree and help it set into a tender custard when baked.
Egg whites
Whisked to stiff peaks, they lighten the mixture and help it rise in the oven.
Butter
Greases the ramekins so the baked custard releases cleanly and browns lightly.

The step that matters

Folding in the whipped cream and egg whites. Whipped egg whites and cream trap air that gives lift. Folding gently, rather than stirring, keeps that air in the mixture so the ramekins bake light instead of dense.

“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 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes