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Aspic Jelly

Aspic jelly made from veal stock, celery, onion, garlic, lemon rind, spices, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Aspic Jelly

Ingredients

Directions

Prepare the base

  1. Mince the celery, onion, garlic, and lemon rind.

  2. Add the minced ingredients, peppercorns, cloves, parsley, veal stock, and vinegar to a pot.

  3. Boil slowly for 30 minutes, then strain the mixture.

  4. Dissolve the gelatine in cold water and add it to the strained liquid.

  5. Bring the mixture to a boil again.

Clarify and set

  1. Whisk in the beaten egg whites and shells, then bring to a boil once more.

  2. Remove from heat and let sit for a few minutes.

  3. Filter the mixture through a thick cloth and pour it into a mold.

  4. Refrigerate until set.

Serve

  1. Serve as a garnish for salads or as a salad on lettuce or cress.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

  5. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

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

What each ingredient does

Veal stock
Provides the savory body of the liquid that becomes the jelly.
Gelatine
Sets the liquid into a firm jelly as it cools.
Egg whites
Bind to fine particles and rise to the top, clearing the liquid when filtered.
Vinegar
Adds acidity that brightens the flavor of the stock.
Onion
Adds aromatic depth to the stock as it simmers.

The step that matters

Whisk in the egg whites and bring to a boil. Egg whites coagulate as they heat, trapping cloudy particles so they can be filtered out. Stirring them in unevenly or skipping the second boil can leave the aspic cloudy.

Swap the clove

How well each one fits the dish's main ingredients (celery, onion, garlic, lemon, parsley, veal, vinegar):

  1. Thymefits better
  2. Tarragonfits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against celery, onion, garlic, lemon, parsley, veal, vinegar. 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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