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Pate De Foie Geas in Aspic Jelly

A chilled aspic made with beef, veal, chicken, calves' feet, and foie gras, set in a gelatinous broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Pate De Foie Geas in Aspic Jelly

Ingredients

Directions

Make the stock

  1. Chop the chicken, beef, veal, and calves' feet together.

  2. Add water, salt, and pepper.

  3. Boil for about 3 hours.

  4. Strain the mixture.

  5. Set the strained mixture aside until the next day.

  6. Skim off the grease.

  7. Boil the mixture with lemon juice and beaten egg whites with shells.

  8. Strain again through a flannel dipped in ice water.

Set and serve

  1. When partially congealed, pour into molds, filling them halfway.

  2. Place slices of pâté de foie gras on top.

  3. Fill the molds with jelly.

  4. Serve on lettuce leaves with mayonnaise.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Chicken + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

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

What each ingredient does

Egg whites
Bind impurities as they heat, which clears the stock to a clear jelly.
Calves' feet
Add gelatin, helping the stock set into a firm jelly when chilled.
Beef with bone
Adds body and rich meaty flavor to the stock.
Chicken
Contributes savory flavor and gelatin to the stock.
Veal
Adds gelatin and mild meaty flavor, giving the stock body.
Pâté de foie gras
Provides rich, buttery flavor and a luxurious centre layer in the aspic.

The step that matters

Pour into molds when partially congealed. If the stock is too liquid, the foie gras slices will float or shift; if it has set fully, the layers will not bond. Pouring at partial set holds the slices in place.

“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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