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Veal, Breast Of, Collared

A veal breast is collared with ham and calf tongues, seasoned with herbs and shallots, then simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Veal, Breast Of, Collared

Ingredients

Directions

Prepare the veal

  1. Bone the veal and remove gristle and tendons.

  2. Flatten the veal by gently beating it with a rolling pin.

  3. Season with salt, pepper, mace, herbs, and shallots.

  4. Layer ham and calves' tongues on top of the herbs.

  5. Roll the veal tightly and bind it with tape.

Cook and press

  1. Place in a saucepan and cover with stock or water.

  2. Simmer gently for about 4 hours until tender.

  3. Press the veal until cold before serving.

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 + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  5. Thyme + shallottop 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 breast
Provides the main meat that becomes tender and sliceable after long gentle simmering.
Ham
Adds savoury flavour and a contrasting layer inside the rolled meat.
Calves' tongues
Adds richness and a tender, meaty layer inside the roll.
Shallots
Add a mild onion aroma that flavours the meat during the long simmer.

The step that matters

Press the veal until cold before serving.. Pressing while the meat cools compacts the rolled layers so they hold together when sliced. Cooling also lets the gelatine from the simmered connective tissue set, giving a firm, clean slice.

Swap the mace

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

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

Fit is the average pairing score against veal, pepper, parsley, thyme, marjoram, shallot, ham. 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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