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Timbales of Haddock H. LA G^noise

A baked haddock timbale with white sauce, gelatin, whipped cream, and aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Haddock and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 200 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Timbales of Haddock H. LA G^noise

Ingredients

Directions

Prepare the fish

  1. Cook the haddock in the oven on a greased baking sheet covered with greased paper.

  2. Remove the fish from the bone and chop it very small.

Make the mixture

  1. Melt the gelatine and stir it into the cream and white sauce.

  2. Add the chopped fish, salt, cayenne, lemon juice, and a few drops of tarragon vinegar.

Decorate and fill the moulds

  1. Decorate the bottoms of the timbale moulds with coral and hard‑boiled yolk of egg rubbed through a sieve, set in a little jelly.

  2. Fill the moulds with the haddock mixture, then top with more liquid aspic jelly and set.

Serve

  1. Once set, turn out and serve with chopped jelly around.

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. Haddock + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together200 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  3. Haddock + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together181 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Haddock + lemontop 23% of all pairs
    Smell alikelow
    Cooked together299 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Haddock
Forms the main body of the timbale and gives it its flavour.
White sauce
Adds moisture and a smooth, creamy base for the mixture.
Gelatine
Sets the mixture so the timbale holds its shape when turned out.
Whipped cream
Adds richness and a light, delicate texture to the mixture.
Lemon juice
Adds acidity that brightens the flavour of the fish.

The step that matters

Melt the gelatine and stir it into the cream and white sauce. Gelatine must be fully dissolved before it is mixed in, otherwise it can set in lumps and the timbale will not set evenly when chilled.

Swap the lemon

How well each one fits the dish's main ingredients (haddock, sauce, cream, pepper):

  1. Lemonthe original
  2. Limefits about as well
  3. Avocadofits less well
  4. Cherryfits less well

Fit is the average pairing score against haddock, sauce, cream, pepper. 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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