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Iced Savory Souffle

A chilled crab souffle layered with mayonnaise and aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Crab and sauce work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 238 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Iced Savory Souffle

Ingredients

Directions

Prepare the crab

  1. Cut the crab into small pieces and soak in mayonnaise sauce for 2–3 hours.

Build the soufflé

  1. Whip the aspic jelly until very frothy.

  2. Pour some whipped aspic into the bottom of a serving dish.

  3. Layer the seasoned crab and fill with aspic and crab alternately until nearly full.

  4. Wrap a band of stiff paper around the dish and fill in with whipped aspic.

Set and serve

  1. Set the dish on ice for 2 hours.

  2. 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. Crab + saucetop 11% of all pairs
    Smell alikemoderate
    Cooked together238 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

Crab
Forms the main body and flavour of the soufflé, set within the aspic.
Mayonnaise sauce
Coats the crab, adding richness and moisture to the filling.
Well-flavored aspic jelly
Sets to a light, frothy structure that holds the crab in place.

The step that matters

Whipping the aspic until very frothy. Air trapped in the whipped aspic gives the soufflé its light texture. If the aspic is under-whipped or begins to set before folding and layering, the dish will be dense and the layers may not bind well.

“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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