Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Veal Cheese
Ingredients
Directions
Prepare
Pound the boiled veal and smoked tongue separately in a mortar, moistening with butter as you go.
Pack and store
Pack the mixture in a jar or pail in alternate layers, starting with the tongue followed by the veal.
Press down hard and pour melted butter over the top.
Keep covered in a dry place.
Serve
Serve sliced cold for lunch or use in sandwiches.
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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Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Boiled veal
- Forms the main body of the spread, giving it a firm, sliceable texture when pressed.
- Smoked tongue
- Adds a smoky, savoury flavour that contrasts with the mild veal.
- Butter
- Moistens the mixture and, poured on top, seals it against air for keeping.
The step that matters
Press down hard before sealing with butter. Pressing removes air pockets and packs the layers together, so the spread holds its shape when sliced and keeps better under the butter seal.
“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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