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Aspic, Ob Clear Savoury-jellt

A clear savory aspic made from calf's feet, veal knuckle, ham, onions, carrots, herbs, water, mace, peppercorns, salt, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Aspic, Ob Clear Savoury-jellt

Ingredients

Directions

Make the stock

  1. Boil calf's feet, veal, ham, onions, carrots, and herbs in water until reduced by more than half.

  2. Strain the mixture and let it cool completely, then remove all fat and sediment.

Clarify and season

  1. Put the jelly into a clean saucepan, add beaten egg whites, and stir until nearly boiling.

  2. Simmer by the fire for 15 minutes, then let it settle.

  3. Pour through a jelly bag until clear.

  4. When it begins to boil, add mace, peppercorns, and salt to taste.

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. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  2. Carrot + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,592 recipes

    Shared aroma: myristicin (spice, warm).

  3. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

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

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Calf's feet
Provides gelatin, which lets the cooled stock set into a firm jelly.
Veal knuckle
Adds gelatin and rich meaty flavor to the stock, supporting both body and setting.
Egg whites
Coagulate during heating and trap fine sediment, clarifying the jelly.
Lean ham
Contributes savory, salty depth to the stock.
Onions
Add sweetness and aromatic flavor to the stock as it cooks down.

The step that matters

Clarifying with egg whites. Egg whites must be stirred in and heated gently until nearly boiling, then simmered without a hard boil. As they set, they gather cloudy particles so the jelly can be strained clear. Vigorous boiling breaks up this raft and leaves the jelly cloudy.

Swap the mace

How well each one fits the dish's main ingredients (veal, ham, onion, carrot, egg):

  1. Parsleyfits better
  2. Celeryfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against veal, ham, onion, carrot, egg. 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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