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Veal Bouillon

A chilled veal broth made with sugar, water, lemon juice, and veal stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and veal are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal Bouillon

Ingredients

Directions

Make the syrup

  1. Boil sugar and water for five minutes.

  2. Strain and skim the mixture.

Finish and freeze

  1. Add the juice of the lemons and the veal stock.

  2. Freeze the mixture until it has a frappe-like consistency.

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. Lemon + vealtop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + vealtop 43% of all pairs
    Smell alikelow
    Cooked together1,001 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sugar
Adds sweetness and lowers the freezing point, keeping the frozen texture softer.
Lemons
Provide acidity and bright citrus aroma that balance the sweetness.
Veal stock
Adds savory depth and body to the otherwise sweet-sour liquid.

The step that matters

Freezing to a frappe-like consistency. Freeze until the mixture is partly frozen with fine ice crystals. Too short leaves it liquid, and too long makes it a hard, icy block. Sugar in the mixture lowers the freezing point, so the timing matters.

“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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