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Veal, Mousse of

A chilled veal mousse with foie gras, sherry, and truffle, served in aspic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal, Mousse of

Ingredients

Directions

Prepare the mold

  1. Line an oval Charlotte mold with aspic.

  2. Garnish with slices of truffle and strips of hard-boiled egg or cooked sweetbread in fancy shapes.

Make the mousse

  1. Pound and sieve the cooked veal with foie gras.

  2. Mix with cool stock in which the melted gelatine has been added and stir in the sherry.

  3. Add the truffle essence and whip the mixture until spongy.

Set and serve

  1. Pour the mixture into the mold and cover with more aspic.

  2. Set on ice until firm.

  3. Turn out and garnish with slices of truffle and blocks of aspic.

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. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

  2. Sherry + truffletop 17% of all pairs
    Smell alikemoderate
    Cooked together297 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

  4. Veal + sherrytop 24% of all pairs
    Smell alikelow
    Cooked together572 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  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

Cooked veal
Forms the main body of the mousse, giving it a smooth, meaty base once pounded and sieved.
Foie gras
Adds richness and a silky, fatty texture to the mousse.
Cool stock
Provides moisture and liquid that the gelatine sets into a firm, sliceable mousse.
Sheet gelatine
Sets the liquid so the mousse holds its shape when turned out.
Sherry
Adds acidity and aroma that balance the richness of the veal and foie gras.
Truffle essence
Contributes concentrated earthy aroma to the mousse.

The step that matters

Whipping the mixture until spongy. Whipping traps air in the mousse, giving it a light texture. It must be done while the gelatine mixture is still liquid but cool enough not to set too quickly, so the air is held evenly through the mousse before it chills.

“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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