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Jellied Veal Salad

A chilled veal salad with olives, eggs, celery, and gelatin set in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,037 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Jellied Veal Salad

Ingredients

Directions

Make the stock

  1. Boil the veal until it falls from the bone.

  2. Remove the meat and add the onion and celery to the broth.

  3. Cook for a few minutes.

  4. Strain the stock.

  5. Soak the gelatine in ½ cup cold water for a few minutes.

  6. Add the soaked gelatine to the hot stock along with the lemon juice.

Assemble and set

  1. Mix the chopped veal, eggs, olives, and parsley together.

  2. Pour the stock over the mixture.

  3. Mold the mixture in individual molds.

Serve

  1. Serve on lettuce with cooked mayonnaise.

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 aroma chemistry they share, and how many recipes mention both.

  1. Parsley + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,037 recipes

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

  2. Celery + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,810 recipes

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

  3. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

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

  4. Pepper + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

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

  5. Celery + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,467 recipes

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

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

What each ingredient does

Veal
Provides the meat and rich flavour for the salad base.
Gelatine
Sets the stock so the salad holds its shape when unmolded.
Eggs
Add body and texture to the chopped mixture.
Olives
Add briny flavour and a firm, chopped texture.
Lemon juice
Adds acidity that brightens the rich stock and gelatine.

The step that matters

Soak the gelatine before adding it to the stock. Gelatine must first hydrate in cold water so it dissolves evenly into the hot stock. Added dry or clumped, it leaves grainy pockets and may not set uniformly.

Flavor stand-ins for the onion

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

  1. Carrotbetter flavor fit
  2. Spinachbetter flavor fit
  3. Capsicumbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against veal, olive, egg, celery, pepper, parsley, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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