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Veal Soup

A veal soup made by simmering veal in water with salt, rice, egg yolk, cream or milk, and butter.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and rice match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and 9,587 recipes mention both. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

The recipe

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the broth

  1. Put a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of uncooked rice.

  2. Boil slowly, hardly above simmering, for four hours, until the liquor is reduced to half its quantity.

  3. Remove from the fire.

Finish and serve

  1. Into the tureen put the yolk of one egg, and stir into it a teacupful of cream, or in hot weather new milk.

  2. Add a piece of butter the size of a hickory nut.

  3. Strain the soup while it is boiling hot, stirring all the time.

  4. Stir the soup well for a minute.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + ricetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together9,587 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Butter + eggtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Rice + eggtop 15% of all pairs
    Aroma overlapstrong
    Mentioned together8,090 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Veal knuckle (in the method)
Gives the soup its meaty flavour and body as it simmers.
Uncooked rice
Adds starch that thickens the broth slightly as it cooks.
Egg yolk
Enriches the soup and thickens it gently when stirred in off the heat.
Cream (in the method)
Adds richness and a smooth, velvety mouthfeel to the finished soup.
Butter
Adds fat for richness and a silky finish to the soup.

The step that matters

Adding the egg yolk and cream. The soup must be off the heat when the yolk and cream go in. Hot liquid run into the yolk gently warms it so it thickens smoothly; if the soup is still boiling, the yolk can curdle and turn grainy.

“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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