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Minced Veal Another Way

A minced veal dish simmered with stock, eschalot, spices, eggs, cream, and topped with pickled sheep tongues.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Minced Veal Another Way

Ingredients

Directions

Make the veal

  1. In a pan, combine the minced veal, stock, eschalot, nutmeg, lemon peel, cayenne pepper, lemon juice, and salt.

  2. Let it stew for 10 minutes.

  3. Just before serving, add the eggs and cream, and simmer for 5 minutes, being careful not to burn or curdle.

Serve

  1. Transfer to a deep dish and top with the pickled sheep tongues.

  2. Arrange snippets of bread around the dish.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

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

What each ingredient does

Minced veal
Forms the main body of the dish and provides its meaty base.
Eggs
Set when gently heated, thickening the mixture into a soft, custard-like texture.
Cream
Adds richness and fat, giving a smoother, softer texture.
Pickled sheep tongues
Provide the tangy, distinctive flavour and a firm, tender texture as the topping.

The step that matters

Adding the eggs and cream. Eggs thicken when heated, but if the mixture gets too hot or boils, they curdle and turn grainy. Adding them just before serving and simmering gently, without burning, keeps the texture smooth.

“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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