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Veal Force

A forcemeat made from pounded veal, panada, butter, and egg yolks, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Veal Force

Ingredients

Directions

  1. In a bowl, combine the pounded veal, panada, pepper, and salt.

  2. Add the egg yolks and mix well.

  3. Rub the mixture through a coarse sieve to achieve a smooth texture.

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

    Shared aroma: decanal (soap, orange peel).

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  4. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Pounded veal
Provides the main protein body that gives the forcemeat its structure once worked and set.
Panada
Starch-based binder that absorbs moisture and keeps the forcemeat tender and from weeping.
Egg yolks
Emulsify and bind the mixture, adding richness and helping it set smoothly.
Butter
Adds fat for richness and a silkier, more tender texture in the finished forcemeat.

The step that matters

Rubbing through the sieve. Pushing the mixture through a coarse sieve breaks up fibers and lumps so it becomes smooth. Skipping or rushing this leaves a coarse, grainy texture that will not bind evenly.

“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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