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Veal and Sago Broth

A veal broth thickened with pearl sago, finished with cream and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Veal and Sago Broth

Ingredients

Directions

Make the broth

  1. In a covered saucepan, boil the veal and water very slowly until reduced to 1 quart of liquid.

  2. Strain the broth and season with salt.

Add the sago and finish

  1. Warm the soaked sago by placing it in a saucepan of boiling water for 30 minutes, stirring occasionally.

  2. Stir the warmed sago into the broth and simmer for 30 minutes, stirring to prevent burning.

  3. Beat in the cream and eggs, then bring to a boil and serve.

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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal knuckle
Releases gelatin and flavour into the water, giving the broth body and savoury depth.
Pearl sago
Swells as it cooks, thickening the broth and giving it a soft, slightly chewy texture.
Cream
Adds richness and fat, softening the broth's flavour and giving a smoother mouthfeel.
Egg yolks
Enrich and thicken the broth when gently heated, adding silkiness and colour.

The step that matters

Beat in the cream and eggs, then bring to a boil. Egg yolks can curdle or scramble if they get too hot or boil hard. Stirring well while adding them and keeping the heat controlled keeps the broth smooth and silky.

“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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