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Veal Entree

A boiled veal loaf made with eggs, bread crumbs, butter, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Entree

Ingredients

Directions

Prepare

  1. Grind the boiled veal using a fine grinder.

  2. Mix the butter, milk, bread crumbs, salt, and pepper.

  3. Boil the mixture thoroughly.

  4. Set the mixture aside to cool.

Combine and cook

  1. Combine the cooled mixture with the veal and stir in the beaten egg whites.

  2. Place the mixture in a mold and boil for 30 minutes.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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

Boiled veal
Forms the main body and bulk of the entree.
Eggs
Egg whites bind the mixture and set on cooking, giving it structure.
Bread crumbs
Absorb liquid and add body, helping the mixture hold together.
Milk
Adds moisture, keeping the mixture tender rather than dry.
Butter
Adds fat for richness and a softer texture.

The step that matters

Cool the mixture before combining it with the veal and egg whites. Egg whites begin to set when heated, so adding a warm mixture can partly cook them early and make the blend uneven and less light once it is moulded and boiled.

“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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