Skip to main content
Main

Scolloped Veal

A baked veal dish layered with crackers, seasoned, topped with an egg and milk custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Scolloped Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Assemble

  1. Layer chopped veal in a baking dish.

  2. Alternate with layers of powdered crackers, coarse sea salt, black pepper, and butter until the dish is filled.

Add custard and bake

  1. Beat the eggs and mix with the milk.

  2. Pour the egg and milk mixture over the veal and crackers.

  3. Cover with a plate and bake at 350°F (175°C) for 30 minutes.

  4. Remove the plate and let the top brown.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Eggs
Bind the liquid and set the mixture into a firm, sliceable custard.
Milk
Provides the moisture that the crackers soak up and the eggs set into custard.
Powdered crackers
Absorb the milk and egg mixture, adding body and holding the layers together.
Butter
Adds richness and fat, helping the top brown in the oven.
Cold cooked veal
Provides the main meat filling, with structure set by the egg custard.

The step that matters

Remove the plate and let the top brown. Covering keeps the dish moist and lets the eggs set gently. Uncovering afterward allows surface browning, which needs dry, direct heat, so the top must be left open long enough to color.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes