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Dessert

Savoury Veal Jelly

Savory veal jelly made with 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

Make 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 separate bowl.

  4. Mix the stock, meat extract, and beaten egg together.

  5. 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

Veal stock
Its gelatin sets as it cools, giving the jelly its firm body.
Egg
Its proteins help bind the mixture and add body as it sets.
Meat extract
Concentrates savoury meaty flavour throughout the jelly.

The step that matters

Turn out only when fully cold and set. The jelly firms as the gelatin in the stock cools and sets. If it is turned out before it is fully set, it will slump, tear, or lose its shape.

“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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