Skip to main content
Main

Fish-roe Souffles

A light soufflé made with fresh herring roe, butter, and eggs, seasoned with salt, pepper, mace, and nutmeg.

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

Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Fish-roe Souffles

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the roe

  1. Blanch, pound, and strain the herring roes.

  2. Season with salt, pepper, mace, and nutmeg.

Make the soufflé

  1. Add butter and egg yolks; mix well.

  2. Whisk egg whites until stiff, then fold into the roe mixture.

  3. Pour into ramekin cups and bake at 400°F (200°C) for about 5 minutes.

  4. Serve immediately after removing from the oven.

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Roe + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together243 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Roe + buttertop 14% of all pairs
    Smell alikelow
    Cooked together442 recipes

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

  5. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Herring roes
Provide the main flavour and body of the soufflé base.
Egg whites
Whipped to stiff foam, they trap air and lift the soufflé as it bakes.
Egg yolks
Enrich the base and help bind it to the whipped whites.
Butter
Adds richness and a smooth, tender texture to the roe mixture.

The step that matters

Folding in the egg whites. Stiff whites hold the air that makes the soufflé rise. Folding gently, rather than stirring, keeps that air from collapsing, so the soufflé stays light and lofty in the oven.

Swap the mace

How well each one fits the dish's main ingredients (roe, pepper, nutmeg, butter, egg):

  1. Parsleyfits better
  2. Cinnamonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against roe, pepper, nutmeg, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes