Skip to main content
Main

Crayfish in Jelly

A chilled dish of crayfish layered in savory jelly and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Crayfish and parsley work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 159 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Crayfish in Jelly

Ingredients

Directions

Prepare

  1. Prepare a mold by placing a little jelly at the bottom and letting it cool.

Layer and set

  1. Lay the crayfish on the jelly, back side down.

  2. Repeat layering jelly and crayfish until all ingredients are used, allowing the jelly to stiffen each time.

Serve

  1. Garnish with parsley before serving.

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. Crayfish + parsleytop 18% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Crayfish
Forms the main body of the dish and provides its flavor and texture.
Savory jelly
Sets firm around the crayfish, holding the layers together when the dish is unmolded.

The step that matters

Letting each jelly layer stiffen. If new jelly is poured over a layer that has not set, the layers mix and the dish loses its clean structure. Gelatin sets as it cools, so each layer must firm before the next is added.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes