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Anchovy Soufflee

A puff pastry tart filled with a smooth anchovy and egg yolk mixture, folded with whipped cream and chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Anchovy Soufflee

Ingredients

Directions

Prepare the tart cases

  1. Line tart molds with puff pastry, prick, and bake until golden.

Make the filling

  1. In a bowl, combine the pounded anchovies, egg yolk, salad oil, cayenne, and carmine until smooth.

  2. Stir in the dissolved gelatin and pass the mixture through a sieve.

  3. Gently fold in the whipped cream.

  4. Chill the mixture on ice before filling the tarts.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Egg + gelatintop 28% of all pairs
    Smell alikelow
    Cooked together1,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 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

Anchovies
Provide the main savory flavor and salty depth of the filling.
Egg yolk
Adds richness and helps emulsify the oil into a smooth base.
Gelatin
Sets the mixture so it holds its shape once chilled.
Whipped cream
Adds air and lightness, giving the filling a soft, airy texture.

The step that matters

Chill the mixture on ice before filling the tarts. Gelatin only sets once cold, and whipped cream deflates if warm. Chilling until the mixture thickens lets it hold its shape and keep the trapped air when spooned into the cases.

“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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