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Jellied Veal

A chilled veal aspic made from simmered veal, seasoned with herbs and lemon, served cold in slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Jellied Veal

Ingredients

Directions

Prepare the veal

  1. Wash the knuckle of veal and cut it into three pieces.

  2. Boil the veal slowly until the meat slips easily from the bones.

Season and reduce

  1. Remove the veal from the broth, take out all the bones, and chop the meat finely.

  2. Season the meat with salt, pepper, shallots, mace, and thyme (or sage if preferred).

  3. Return the meat to the broth and boil until it is almost dry and can be stirred with difficulty.

Set and serve

  1. Pour the mixture into a mold and refrigerate overnight.

  2. Serve cold, garnished with parsley, and cut into slices.

  3. Stir in the juice of a lemon just before serving for added flavor.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Veal knuckle
Breaks down into gelatin as it simmers, which lets the broth set into a firm jelly.
Shallots
Add a mild, savoury aromatic flavour to the seasoned meat.
Lemon juice
Adds acidity that brightens the rich, mild flavour of the cold meat.

The step that matters

Boiling the broth down until almost dry. Reducing the broth concentrates the gelatin extracted from the bones. If it is not reduced enough, the mixture will not set firmly when chilled in the mold.

Swap the mace

How well each one fits the dish's main ingredients (veal, pepper, shallot, thyme, lemon, parsley):

  1. Marjoramfits better
  2. Tarragonfits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against veal, pepper, shallot, thyme, lemon, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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