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Mazarine of Salmon

A steamed salmon forcemeat molded in a jelly mold, garnished with prawns, quenelles, mushrooms, or Cardinal ragout.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Mazarine of Salmon

Ingredients

Directions

Prepare the mold

  1. Make salmon forcemeat using less panada and the housekeeper's and butler's assistant.

  2. Butter the inside of a clean quart-size jelly mold.

Fill and steam

  1. Fill the mold carefully with the salmon forcemeat and smooth the top with a knife dipped in hot water.

  2. Steam the Mazarine for about 1.5 hours before dinner, as you would a pudding.

Serve

  1. Turn it out onto a dish and garnish with prawns, quenelles, mushrooms, or sauce with Cardinal ragout.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

  4. Sauce + mushroomtop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Salmon + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

Salmon
Forms the main body of the dish, giving it its flesh and flavour.
Stiff allemande sauce
Adds richness and moisture, keeping the forcemeat tender and smooth.

The step that matters

Filling the mold. Filling carefully and smoothing the top with a hot knife helps avoid air pockets and gives a clean, even surface. Air trapped in a forcemeat can leave holes and an uneven texture once it is steamed and turned out.

“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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