Chicken Ramakins

Preparation info

  • Difficulty


  • 8


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 oz. raw chicken
  • 2 eggs
  • salt and pepper
  • 2 mushrooms
  • 1 truffle or extra mushrooms
  • 2 tablesp. cream
  • ½ oz. butter


Chop or mince chicken very finely, add egg yolks gradually, making mixture as smooth as possible. (Sieve if desired.) Season well. Add chopped mushrooms and truffle to the chicken mixture, lightly stir in half-whipped cream. Fold stiffly-beaten egg whites into mixture, add more liquid (milk) if stiff. Three-quarters fill 8 well-buttered china or paper ramakin cases with the mixture. Cook in a fairly hot oven (375° F., Gas 5) 15–20 min. until well risen, firm and well browned. Serve at once.