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Dessert

Petits Aspics a LA Montglas

Petits Aspics à la Montglas is a chilled aspic dessert made with truffles, smoked beef tongue, eggs, fowl, foie gras, and mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Truffle and beef work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 412 recipes. Both carry 3-ethylphenol, which smells must. The science ↓

Petits Aspics a LA Montglas

Ingredients

Directions

Prepare the molds

  1. Set small timbale molds on ice until very cold.

  2. Coat the molds with a ¼ inch thick layer of aspic jelly.

  3. Decorate with truffles, smoked beef tongue, and fancifully cut white of hard boiled eggs.

Make the filling

  1. Cut cooked fowl, truffles, smoked beef tongue, and foie gras into ¼ inch squares.

  2. Mix with enough Mayonnaise sauce to bind and some melted aspic jelly for consistency.

  3. Season to taste and fill the molds with the mixture.

Set and serve

  1. Set in a cold place for 2 hours.

  2. Unmould by dipping the molds quickly into warm water.

  3. Arrange on a dish and surround with chopped jelly.

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. Truffle + beeftop 14% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: 3-ethylphenol (must).

  2. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

  3. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  4. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

What each ingredient does

Aspic jelly
Forms a clear, firm layer that sets the molds and binds the filling's texture.
Foie gras
Adds richness and a soft, buttery texture to the filling.
Mayonnaise sauce
Binds the diced ingredients together with fat and emulsified moisture.
Cooked fowl or capon
Supplies the main cooked meat in the filling, giving body and substance.
Truffles
Contributes a strong, earthy aroma and luxurious flavor to the dish.

The step that matters

Unmould by dipping the molds quickly into warm water. Brief contact with warm water loosens the gelatin-set aspic at the edges without melting it. Dipping too long softens the jelly, so the shape collapses and the surface loses its clean outline.

“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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