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Veal Soup

A clear soup made from veal knuckle, water, salt, rice, egg yolk, cream or milk, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Soup

Ingredients

Directions

Make the broth

  1. Place the knuckle of veal in a large pot with cold water and add salt and rice.

  2. Boil slowly for 4 hours, keeping the temperature just above simmering, until the liquid reduces by half.

Finish and serve

  1. Remove from heat and place the egg yolk in a tureen.

  2. Stir in the cream or new milk and add the butter.

  3. Strain the hot soup into the tureen while stirring continuously.

  4. Beat the mixture well for 1 minute before serving.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal knuckle
Releases gelatin and flavour into the water, giving the soup body and richness.
Egg yolk
Thickens the finished soup and adds richness as it gently sets with the hot liquid.
Cream or new milk
Adds fat and softness, making the soup smoother and milder in taste.
Uncooked rice
Releases starch as it cooks, helping to thicken the broth slightly.

The step that matters

Strain the hot soup into the tureen while stirring continuously. Stirring while adding the hot soup to the egg yolk and cream gently warms the yolk evenly, so it thickens smoothly instead of scrambling into lumps.

“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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