Skip to main content

Bouillon Rafraichissant De Cerfeuil

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Veal and chervil work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 131 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Bouillon Rafraichissant De Cerfeuil

Ingredients

Directions

  1. Cut the veal into small slices and place it in a pot with the water and salt.

  2. Skim the surface carefully and bring to a boil for 1.5 hours.

  3. Remove the pot from heat and add the chervil, lightly crushed.

  4. Let it infuse for 10 minutes, then strain the broth through a fine sieve.

  5. Serve warm in the morning on an empty stomach.

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. Veal + cherviltop 29% of all pairs
    Smell alikelow
    Cooked together131 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

You might also like

Indian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipesCream of Asparagus SoupCream of Asparagus Soup42 recipes