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White Stock

A clear white stock made from veal, poultry trimmings, ham, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

White Stock

Ingredients

Directions

Make the stock

  1. Boil the veal, poultry trimmings, and ham in a large pot for several hours.

Clarify and strain

  1. Place the stock in a clean saucepan over medium heat to clarify.

  2. Beat the egg whites with a little water.

  3. Add some hot stock to the beaten egg whites.

  4. Pour the egg mixture gradually into the pot while beating the stock vigorously.

  5. Allow the stock to boil once.

  6. Remove from heat and strain through a thin cloth.

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 + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  2. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  3. 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

Knuckle of veal
Provides gelatin and body, giving the stock a rich, full texture.
Egg whites
Coagulate as they heat, trapping particles so the stock clears.
Poultry trimmings
Add savory flavor and depth to the stock.
Lean ham
Adds savory, smoky flavor to the stock.

The step that matters

Pouring the egg mixture into the stock. Adding the egg mixture gradually while beating keeps it evenly dispersed, so the whites coagulate throughout the liquid and clarify it. Pouring it in all at once can leave clumps and cloudiness.

“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.

More white stock recipes

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