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Savoury Veal Jelly

Savory veal jelly made from jellied veal stock, egg, meat extract, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and meat are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Savoury Veal Jelly

Ingredients

Directions

Prepare the mixture

  1. Melt the veal stock in a saucepan.

  2. Dissolve the meat extract in the melted stock.

  3. Beat the egg in a bowl and mix it with the stock mixture, then add salt to taste.

Set and serve

  1. Pour the mixture into a basin and let it cool until set.

  2. Once cold, turn out the jelly onto a serving plate.

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 + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  2. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

  3. Veal + eggtop 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

Jellied veal stock
Provides the gelatin-rich liquid that sets into the firm body of the aspic.
Egg
Adds protein and richness that helps bind the mixture as it cooks and sets.
Meat extract
Deepens the savoury meat flavour of the jelly.

The step that matters

Letting the jelly set fully before turning out. Gelatin only firms as it chills, so the aspic must be completely cold and set before it is unmoulded. Turning it out too early can cause it to slump or tear.

“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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