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Savoury Jelly

Savory jelly is a gelatinous dish made from chicken or veal gravy thickened with calf's feet extract or isinglass and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,991 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Savoury Jelly

Ingredients

Directions

  1. Strain the gravy from boiled chicken or veal.

  2. Add dissolved extract of calf's feet or isinglass to the gravy to help form jelly.

  3. While boiling, whisk in the bruised shells and whites of the eggs with seasoning.

  4. Cover with a woolen cloth for 5 minutes.

  5. Pour through a jelly bag to remove impurities.

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. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

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

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

What each ingredient does

Egg shells and whites
Whites and shells collect impurities as they cook, clarifying the liquid into a clear jelly.
Extract of calves' feet or isinglass
Gelatin-rich ingredient that sets the liquid into a jelly when cooled.
Gravy from boiled chicken or veal
Savory liquid base that becomes the flavoured jelly.

The step that matters

Whisking in the egg shells and whites while boiling. The egg whites must be mixed in evenly before the liquid boils so they can coagulate and trap impurities. If the liquid is not brought to a boil with the whites, the clarification will not work well and the jelly will look cloudy.

“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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