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Pressed Veal

Pressed veal is a layered veal dish set with broth and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Pressed Veal

Ingredients

Directions

Prepare

  1. Chop the veal finely.

Layer and set

  1. In a pan, create a layer of the chopped veal.

  2. Add a layer of thinly sliced hard-cooked egg.

  3. Repeat with another layer of veal.

  4. Pour over the liquor.

  5. Press down and chill until set.

Serve

  1. Garnish with parsley 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

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

  3. Pepper + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  4. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  5. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Veal
Forms the bulk of the pressed body and sets into a firm, sliceable mass as it chills.
Hard-cooked egg
Adds a contrasting texture and mild richness in the sliced layers.
Liquor (broth or stock)
Adds moisture and gelatin-rich body that helps the mixture bind and set when chilled.

The step that matters

Press down and chill until set. Pressing removes air pockets and packs the layers together, while slow chilling lets the natural gelatin from the liquor and meat firm up so the loaf holds its shape when sliced.

“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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