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Cold Veal and Ham Timbale

A cold timbale of veal, ham, hard‑boiled eggs, and seasonings, baked then cooled and sliced.

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cold Veal and Ham Timbale

Ingredients

Directions

Prepare

  1. Prepare the timbale paste with 1 pound corned ham, 2 pounds leg veal, 6 hard-boiled eggs, 1 teaspoon each of royal celery, salt, and marjoram, 3 sprigs parsley, white pepper, and salt to taste.

  2. Line the timbale mould with the paste, first setting it on a greased baking pan.

  3. Cut the ham and veal into scallops, and the eggs into slices.

Assemble and bake

  1. Arrange alternate layers of ham, veal, eggs, and seasonings in the mould.

  2. When all layers are used, fill the mould with water, wet the exposed edges, and bake in a moderate oven for 2 hours.

Serve

  1. When cooled, open the mould and serve as desired.

Nutrition, whole recipe (rough)

333Calories
34 gProtein
20 gFat
4 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Pork100g cooked242
Egg1 large egg (50g)78
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Margaret Brown. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + white peppertop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  4. Celery + white peppertop 17% of all pairs
    Smell alikelow
    Cooked together853 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

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

What each ingredient does

Corned ham
Provides savoury flavour and a firm, sliceable filling layer.
Leg veal
Forms the main meaty layer and gives the filling its mild, tender texture.
Hard-boiled eggs
Add a firm, sliced layer that holds shape and contrasts with the meat.
Parsley
Adds fresh, herbal aroma to the paste and filling.

The step that matters

Baking the timbale in water. Baking the mould in a water bath with a moderate oven heats the paste gently and evenly. Too much heat can toughen the meat and cause the paste to crack or dry out before the filling sets.

Swap the white pepper

How well each one fits the dish's main ingredients (ham, veal, celery, parsley, egg):

  1. Tarragonfits better
  2. Marjoramfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against ham, veal, celery, parsley, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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