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Veal Soup

A clear veal broth thickened with rice, egg yolk, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Soup

Ingredients

Directions

Make the broth

  1. Place the knuckle of veal in 3 quarts of cold water and salt it.

  2. Add 1 tablespoon of raw rice.

  3. Let it simmer for 4 hours until reduced by half.

  4. Remove the veal from the pot.

Finish the soup

  1. In a tureen, mix the egg yolk with 1 cup of cream or fresh milk, then add a small lump of butter to the mixture.

  2. Strain the soup into the tureen while stirring continuously, then beat the mixture briefly at the end.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

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

What each ingredient does

Veal knuckle
Releases gelatin and flavour into the water, giving the broth body and depth.
Raw rice
Thickens the broth slightly as its starch releases during simmering.
Egg yolk
Enriches and thickens the soup, adding richness and a smooth texture when stirred in.
Cream or fresh milk
Adds fat and creaminess, softening the flavour and texture of the soup.
Butter
Adds fat and a rounded richness to the finished soup.

The step that matters

Adding the egg yolk and cream mixture to the hot soup. If the soup is too hot or added too quickly without stirring, the egg yolk can scramble and curdle instead of thickening the soup smoothly. Stirring continuously and adding the mixture gradually keeps the egg proteins evenly dispersed.

“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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