Why it works: Cheese and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,253 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Veal Supper Dish
Ingredients
Directions
Prepare the veal
Boil a shank of veal until the flesh drops off.
Chop the veal into inch squares.
Boil the water the veal cooked in down to a jelly.
Cool the jelly.
Season to taste when taking the veal from the pot.
Assemble and serve
Boil six eggs hard.
Slice the eggs and line a dish with them.
Put the meat into the dish.
Pour the jelly over the meat and set the dish on ice.
When serving, turn the form out on a platter.
Garnish with celery leaves.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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 their aromas overlap, and how often cooks already put them together.
-
Cheese + eggtop 28% of all pairsSmell alikemoderateCooked together6,253 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 shank (in the method)
- Provides the meat and, as it cooks, the gelatin-rich liquid that sets into jelly.
- Eggs
- Hard-boiled eggs sliced to line the dish, adding firm texture and a visible pattern.
- Rich cheese
- Adds richness and savoury flavour to the set dish.
The step that matters
Boil the cooking water down to a jelly. The jelly must reduce enough to set firmly when chilled. Too little reduction leaves it runny, so the meat will not hold its shape when turned out.
“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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