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Veal Entree

A steamed veal dish mixed with a panada, eggs, and spices, served with rice or potato and green parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Veal Entree

Ingredients

Directions

Prepare the veal

  1. Mince and pound the veal.

  2. Make a panada by melting the butter, then mixing in the flour and stock.

  3. Combine the panada with the veal and pass it through a sieve.

Make the mixture

  1. Add the egg yolks, lemon juice, salt, pepper, and cayenne.

  2. Whip the egg whites to stiff peaks and gently fold them into the mixture.

Steam and serve

  1. Half fill buttered molds with the mixture and steam for twenty minutes.

  2. Serve on a bed of rice or potato, with peas in the center and pour green parsley sauce around.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Forms the main body of the entrée once minced and pounded into a fine mass.
Egg whites
Whipped to stiff peaks, they lighten the mixture and help it set with a delicate texture.
Egg yolks
Bind the mixture and add richness as they set during steaming.
Flour
Thickens the butter and stock panada, helping the veal hold moisture and stay tender.
Butter
Enriches the panada and adds fat that keeps the mixture moist and flavorful.
Cream
Adds moisture and richness, softening the texture of the mixture.

The step that matters

Folding in the egg whites. Whipped whites trap air that lightens the mixture and helps it rise and set. Overmixing or stirring vigorously knocks out the air, leaving a dense result. Fold gently with a spatula until just combined.

“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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