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Savory Jelly

Savory jelly made from stock, salt, spices, isinglass, egg whites, yolks, and shells, boiled and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and tarragon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,137 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Savory Jelly

Ingredients

Directions

Prepare the stock

  1. Take the cold liquor from braised poultry or meat, or veal stock, ensuring it is free from fat.

  2. Warm the liquor and strain it through a fine sieve into a clean saucepan.

Season and clarify

  1. Season with coarse sea salt, lemon pickle, cayenne pepper, and tarragon or vinegar to taste.

  2. Add enough dissolved isinglass to achieve the desired stiffness.

  3. Whisk in plenty of egg whites, a small amount of yolks and shells, and a little liquid for color.

  4. Set the mixture over heat and bring to a boil, then let it simmer for 15 minutes.

  5. Strain the mixture through a jelly bag several times until perfectly clear.

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. Lemon + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together1,137 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + tarragontop 5% of all pairs
    Smell alikestrong
    Cooked together2,399 recipes

    Shared aroma: estragole (anise, licorice).

  4. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

Lemon and egg barely smell alike, yet cooks put them together in 44,316 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

Liquor from braised poultry or meat, or veal stock
Forms the savory base and sets into the jelly as it cools.
Dissolved isinglass
Adds gelling strength so the jelly sets firm.
Whites of eggs
Coagulate during heating and collect impurities, clarifying the liquid.
Tarragon or plain vinegar
Adds acidity that brightens the flavour of the savory stock.

The step that matters

Straining until perfectly clear. Cloudiness comes from fine particles and fat left in the liquid. Egg whites must coagulate during simmering and be strained out slowly through a jelly bag, or the jelly stays hazy and may taste greasy.

Swap the tarragon

How well each one fits the dish's main ingredients (meat, lemon, pepper, egg):

  1. Parsleyfits better
  2. Thymefits about as well
  3. Marjoramfits about as well
  4. Tarragonthe original

Fit is the average pairing score against meat, lemon, pepper, 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.

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