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Iced Soufele

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Fish and sauce are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,487 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Iced Soufele

Ingredients

Directions

  1. Tear the cold fish, meat, or fowl into shreds.

  2. Mix the shreds with good mayonnaise sauce.

  3. Layer some of the mixture in a china souffle dish.

  4. Cover with whipped aspic jelly until stiff.

  5. Add more of the mixture, then more jelly, until the dish is full.

  6. Buried in ice for two hours before serving.

  7. Top with chopped aspic before serving.

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. Fish + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,487 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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