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Veal, Pilau of

A veal pilaf baked with rice, curry powder, bacon, and egg, garnished with forcemeat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal, Pilau of

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the rice

  1. Wash the rice and boil it in water for 5 minutes. Drain.

  2. In a stewpan, melt the butter and stir in the rice over a brisk fire until lightly colored.

  3. Pour in the stock or water and let it simmer gently until the rice is tender.

  4. Sprinkle curry powder over the rice and stir with a fork.

Assemble and bake

  1. Spread some rice on a dish and place the cooked veal on top.

  2. Arrange fried bacon around the veal and cover the meat with rice.

  3. Brush with beaten egg and bake in the oven at 400°F (200°C) until brown and hot throughout.

Garnish and serve

  1. Garnish with forcemeat balls and serve hot.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Rice + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

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

  4. Butter + vealtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Forms the bulk of the dish and absorbs the stock as it simmers until tender.
Butter
Coats the grains and fat-toasts the rice, adding richness and a light golden color.
Veal
Provides the main meat, tender and mild, set within the rice.
Stock or water
Liquid that cooks the rice grains until they swell and soften.
Fried bacon
Adds salty, savory fat and smoky flavor against the mild veal and rice.
Beaten egg
Brushed on top, it sets and browns in the oven for a glossy crust.

The step that matters

Simmering the rice until tender. Rice absorbs liquid as it cooks; if it is not simmered gently and fully tender, the grains stay firm or the liquid boils off unevenly, leaving the pilaf dry or unevenly cooked.

“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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