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The Savory Jelly Called Aspic

A savory jelly made by simmering a galantine with vegetables, spices, and bones, then clarifying the stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

The Savory Jelly Called Aspic

Ingredients

Directions

Make the stock

  1. Place the galantine in a stewpan with onions, carrot, celery, cloves, mace, parsley, thyme, bay leaves, veal knuckle, turkey bones, calf's feet, and salt.

  2. Add enough water to cover the ingredients and bring to a boil.

  3. Reduce heat and let it simmer for 3 hours.

  4. Remove from heat and let it cool in the stock until nearly cold.

Press the galantine

  1. Take out the galantine, remove the string from the napkin, and roll it tighter, tying the napkin at both ends.

  2. Place the galantine on a dish, breast side up, and set another dish on top with a 14-pound weight to press it.

  3. Once completely cold, remove the napkin and string.

Finish the jelly

  1. Clarify the stock to make a savory jelly, which can be cut into croutons and served with the galantine.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Calf's feet
Release gelatin, which lets the stock set into a firm savory jelly when chilled.
Veal knuckle
Adds collagen and body, giving the stock a richer texture and helping it set.
Turkey bones
Contribute collagen and savory depth to the stock as they simmer.
Onions
Add savory sweetness and depth of flavour to the stock as they cook down.

The step that matters

Let the galantine cool in the stock until nearly cold. Gradual cooling keeps the meat moist and tender and lets the gelatin in the stock begin to set around it, helping the galantine hold its shape when pressed.

Swap the mace

How well each one fits the dish's main ingredients (onion, carrot, celery, clove, parsley, thyme, veal):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against onion, carrot, celery, clove, parsley, thyme, veal. 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.

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