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Iced Savory Souffle

A chilled savory soufflé made with lobster or other meats, mayonnaise, and whipped aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Iced Savory Souffle

Ingredients

Directions

Prepare the filling

  1. Cut the lobster or chosen meat into very small pieces.

  2. Soak the pieces in mayonnaise sauce for 2 to 3 hours.

Build the soufflé

  1. Whip the aspic jelly until frothy.

  2. Put some whipped aspic at the bottom of the serving dish.

  3. Layer the lobster and whipped aspic alternately until the mold is nearly full.

  4. Place a stiff band of paper around the mold and fill it with whipped aspic.

Chill and serve

  1. Chill on ice for 2 hours, then remove the paper and serve.

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. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Lobster meat
Forms the main body of the filling and gives the soufflé its flavor.
Mayonnaise sauce
Coats the meat pieces, adding richness and moisture to the filling.
Aspic jelly
Sets when chilled, holding the layers together and giving the soufflé its firm, airy structure.

The step that matters

Whipping the aspic jelly until frothy. Aspic must be whipped while it is partly set, so it traps air and becomes light and foamy. If it is too liquid or too firm, it will not hold air and the soufflé will be dense or collapse.

“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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