Why it works: Truffle and flour work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 822 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Quenelle of Veal for Ragout
Ingredients
Directions
Prepare a pudding mold by folding a sheet of paper several times and placing it underneath.
Surround the mold with boiling water and steam for 45 minutes with the cover on.
Mix the chopped truffles into the veal mixture and form small balls about ½ inch in diameter.
Dust a slab with flour and roll the balls until smooth.
Place the balls into boiling water without letting it boil, keeping them on a hot plate until cooked.
Carefully monitor the quenelles; they should feel firm to the touch before shaping.
Remove the cooked quenelles onto a sieve.
Transfer them to a stew-pan and cover with boiling second stock, bringing it to a boil before serving.
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.
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Truffle + flourtop 29% of all pairsSmell alikelowCooked together822 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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